 Ingredients: 6 chocolate bars (10.8 oz/306g) Black Masala Chai Milk Chocolate from The TeaRoom (See below for list of other milk chocolate bars available) - 1 pint (0.47ltr) Organic Heavy Whip Cream (one can use non-organic if organic is not available) Required Tools: - 1 medium size pot - 2 stainless steel bowls, 1.5 to 2 quarts capacity (you can use glass/ceramic bowls instead - Mixer, electric or hand - Whisk - Spatula (spoon will do if you don’t have a spatula) - Glass bowl or individual glasses for serving Instructions: 1st: - Fill pot half with water, bring to a boil - Break chocolate bar into 3-4 pieces per bar, put all pieces in 1 stainless steel bowl - Whip cream in other stainless steel bowl until lightly whipped (not too stiff, check video), do not over do it 2nd: - Place stainless steel bowl containing the broken chocolate in the pot with the hot water, melt chocolate, do not let the water boil or let the bowl touch the water - Stir chocolate until melted approximately 104 degrees F (40 degrees C) - Remove melted chocolate from hot water pot - Add only 1/5 of the whipped cream to chocolate, stir firmly with whisk, put bowl back on the hot water for a few seconds to smoothen the mix - Add another 1/5 of the whipped cream, beat strongly again. If necessary, put again back on the hot water to mix chocolate & whip cream well - Add the remaining 3/5 whipped cream, mix delicately 3rd: - Put mixture in large glass bowl or individual containers (glasses, cups ...) - Refrigerate for at least 2 hours 4th : Enjoy! Key: Do not over whip the cream, it should just fall off a spoon. - Mousse can be made a day ahead and kept in the fridge. Make sure it is covered/sealed properly as the mousse takes on other smells easily The following tea-infused milk chocolate bars are available from The Tea Room : - Honeybush Caramel - Jasmine - Bedouin’s Mint - Pina Colada they can be purchased from the link below. |
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