Chocolate Mousse with Earl Gray & Bergamot and Cacao Nibs Crumble

4 egg yolk

100 g sugar

175 g manjari chocolate

20 g Dilmah Vivid Aromatic Earl Gray Tea

200 ml milk

20 ml captain Morgan rum

200 ml cream (to whisk)

Cacao Nibs Crumble

200 g flour

50 g sugar

30 g crushed cacao nibs

120 g butter

25 g cacao powder

Chocolate Tuille

200 g dark chocolate

100 g isomalt sugar

20 g glucose

300 ml water

80 g sugar

3 g xantana

Chocolate Mousse with Earl Gray & Bergamot and Cacao Nibs Crumble

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.

For the Cacao nibs crumble:

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.

For the Chocolate tuille:

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.