Dark Chocolate Mousse
27 November 2024

Imagine a rich, decadent chocolate mousse. And now imagine that it’s paired with the comforting flavour of black tea, and uplifted with clear minty notes. A Dark Chocolate Mousse paired with our Midnight Chocolate Mint. It’s as incredible as it sounds and something that you’ll have to try for yourself.
Recipe serves 6
Duration 30 mins, plus 3 hours of chilling
Ingredients
- 4 large egg yolks
- 50g caster sugar
- 475ml double cream (divided)
- Pinch of salt
- 10ml vanilla paste
- 300g Valrhona Guanaja 70% Dark Chocolate Chips (or other 70% dark chocolate)
- Optional: AVANTCHA Midnight Chocolate Mint tea ground to a fine powder and sifted
Directions
- In a medium mixing bowl using an electric hand mixer whip together egg yolks and caster sugar on high speed until pale and fluffy
- Warm 200ml of the double cream and salt in a saucepan on the stovetop over low heat (make sure to not let it boil)
- While whisking the egg mixture slowly pour in warm cream to temper the egg yolks. Then pour the combined egg yolks and cream mixture back into the saucepan
- Cook over low heat, whisking constantly, until the mixture thickens just slightly and reaches 160’c degrees on an instant-read thermometer (3 – 5 minutes) If you notice any small lumps strain through a sieve and return to the saucepan. You can add the fine loose leaf Midnight Chocolate Mint powder here
- Remove the pan from the heat and add the chocolate to the hot mixture. Stir well
- Pour the mixture into a bowl and leave to chill for 30 – 45 minutes, stir the mixture every 15 minutes so it remains smooth
- Whip remaining double cream until very stiff peaks form. Fold whipped cream into the chilled chocolate mixture until combined
- Pipe or spoon into dessert cups. Chill for 2 hours. Top with grated chocolate, and a sprinkle of salt
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