Ingredients:
For the Peppermint Tea Infusion:
- 1 cup hot water
- 2 peppermint tea bags or 2 tablespoons loose peppermint tea
For the Chocolate Mousse:
- 7 ounces (about 200g) dark chocolate, finely chopped
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 cup cold heavy cream
- 3 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional):
- Whipped cream
- Crushed peppermint candies
- Fresh mint leaves
Instructions:
- Brew Peppermint Tea:
- Brew a cup of peppermint tea by steeping 2 peppermint tea bags or 2 tablespoons of loose tea in hot water for about 5 minutes. Allow it to cool slightly.
- Make the Peppermint Tea Infusion:
- In a small bowl, combine the finely chopped dark chocolate and cocoa powder. Pour the hot peppermint tea over the chocolate-cocoa mixture. Stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool.
- Whip the Cream:
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Refrigerate the whipped cream until needed.
- Prepare the Chocolate Base:
- In a heatproof bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture becomes pale and slightly thickened. Remove from heat.
- Gradually whisk the melted peppermint-infused chocolate mixture into the egg yolk mixture until smooth and well combined.
- Fold in Whipped Cream:
- Gently fold the whipped cream into the chocolate mixture until no streaks remain. Use a spatula to maintain the light and airy texture of the mousse.
- Chill the Mousse:
- Divide the chocolate mousse mixture into serving glasses or ramekins. Smooth the tops with a spatula. Refrigerate for at least 2-3 hours, or until the mousse is set.
- Garnish (Optional) and Serve:
- Before serving, top each mousse with a dollop of whipped cream, crushed peppermint candies, and fresh mint leaves for a festive touch. Serve the Peppermint Tea Infused Chocolate Mousse chilled.
