Midnight Chocolate Mint Mousse

Imagine a rich, decadent chocolate mousse. And now imagine that it’s infused with the comforting flavour of black tea, and uplifted with clear minty notes. A Midnight Chocolate Mint Mousse. That’s what we’ve created here: a familiar classic, with an innovative AVANTCHA twist, that takes an old favourite to the next level to impress your palate, and also your Christmas guests. Style with a little edible silver, and you’ve got yourself a showstopper.

Recipe serves 6

Duration 30 mins, plus overnight chilling

Midnight Chocolate Mousse Ingredients

  • 3 eggs that have been in the fridge
  • 125g high quality dark cooking chocolate, like Valhrona for example
  • 10g butter
  • 125ml double cream
  • 1 tbsp of AVANTCHA Midnight Chocolate Mint tea ground to a fine powder and sifted
  • 35g caster sugar


  • Separate the egg whites and yolk and set aside
  • Whisk yolks until light and fluffy
  • Melt butter and chocolate over a double broiler or in short bursts in the microwave being very careful not to overheat it – a safe trick is to stop just before everything has melted and let it continue to melt in its own residual heat, stirring to ensure a smooth consistency and add tea powder
  • Beat cream until stiff peaks form
  • Beat egg whites and sugar until stiff peaks form
  • Fold egg yolks into cream until just combined
  • Pour chocolate into cream and fold until just combined
  • Add 1/4 of the egg white mixture into the chocolate slowly and then add the rest, folding through until just combined
  • Add to small glasses and refrigerate for at least six hours, or overnight
  • When ready, decorate as you wish – whipped cream is a nice touch, as is edible silver or gold

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Extra Reading

Midnight Chocolate Mint Mousse recipe from AVANTCHA