Earl Grey Chocolate Mousse With Orange Blossom Cream
|70% dark chocolate||200 Gram (Plus Extra To Make Chocolate Shavings)|
|Tea||2 Tablespoon, leave a tea bag in water for 5 minutes (Earl Grey)|
|Eggs||4 , separated|
|Icing sugar||20 Gram|
|Orange flower water||1 Tablespoon|
|Double cream||100 Milliliter, well chilled|
Melt the chocolate with the tea in a heatproof bowl set over a pan of simmering water.
Stir it occasionally, then remove the bowl and leave the mixture to cool a little.
Beat the egg yolks into the chocolate.
Using an electric whisk, beat the whites until stiff, then fold into the chocolate mixture.
It's best to mix in a big spoonful thoroughly first then fold in the rest.
Spoon the mousse into 4 cups or glasses and chill overnight.
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 cream on top of the mousses, and sprinkle with the chocolate shavings to serve.