Alastair Hendy's Earl Grey Chocolate Mousse with Orange Blossom Cream

Name: Alastair Hendy's Earl Grey Chocolate Mousse with Orange Blossom Cream
Yield: 4
Cuisine: French
Ingredients: 200g dark chocolate, minimum 70 per cent cocoa solids; 2 tbsp extra-strong brewed earl grey tea; 4 large organic eggs; 40g icing sugar; 1 tbsp orange-flower water; 200ml double cream, well chilled; Extra dark chocolate, for decoration

Over a year ago 2,730 views

Serves: 4

French Dessert

Ingredients

200g dark chocolate, minimum 70 per cent cocoa solids
2 tbsp extra-strong brewed earl grey tea
4 large organic eggs
40g icing sugar
1 tbsp orange-flower water
200ml double cream, well chilled
Extra dark chocolate, for decoration

Accompaniment

Method

1
Gently melt the chocolate with the tea in a heatproof bowl set over a pan containing a little simmering water. Stir occasionally, then remove the bowl from the pan and leave the mixture to cool a little.

Separate the egg yolks from the whites. Beat the yolks into the melted chocolate. In another bowl, beat the whites using an electric whisk until stiff, then fold them thoroughly into the chocolate mixture.

It’s best to mix in a big spoonful first then fold in the rest until combined. Spoon the mousse into 4 individual cups or glasses (about 250ml-300ml) and chill overnight.
When ready to serve, tip the icing sugar into a large bowl and whisk in the orange flower water.

Then, while whisking, slowly pour in the cream, and continue to whisk until the mixture forms soft peaks. Spoon the flavoured cream on top of each mousse, and sprinkle with shaved or grated chocolate.