Stunning Chocolate Mouse infused with dilmah earl grey tea and Bergamot and Cacao Nibs Crumble
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Infuse the cream milk with 10-10 g of Original Earl gray tea for overnight (12 hours) Whisk the yolks with the sugar and pinch of salt.
Cook in a small saucepan with the infused milk. When it reaches the 80C degrees, remove from the heat, and pour over the melted manjari chocolate.
Allow to cool, whisk the infused cream until it holds soft peaks.
Fold the cream into the chocolate, fill it into piping bags.
Crush cacao nibs in the mortar.
Combine the flour with rest of the dry ingredients, add the butter.
Place it on baking paper, bake at 180C degrees for 10 minutes.
Bring up to boil the water with sugar, glucose, isomalt
Melt chocolate over Au bain-marie, pour the liquid in, add xantana.
Lay the mixture on silicon sheet, bake on 130C degrees for 30 min.