Tea-lovers with thoroughly enjoy this Earl Grey-infused dessert.


  • Chocolate mousse

  • 4 egg yolk

  • 200ml milk

  • 100g sugar

  • 20ml captain Morgan rum

  • 175g manjari chocolate

  • 200ml cream (to whisk)

  • 20g Dilmah Original Earl Gray Tea

  • Cacao nibs crumble

  • 200g flour

  • 120g butter

  • 50g sugar

  • 25g cacao powder

  • 30g crushed cacao nibs

  • Chocolate tuille

  • 200g dark chocolate

  • 300ml water

  • 100g isomalt sugar

  • 80g sugar

  • 20g glucose

  • 3g xantana


  • Chocolate mousse::

  • 1.

    Infuse the cream milk with 10­10 g of Original Earl gray tea for overnight (12 hours) Whisk the yolks with the sugar and pinch of salt.

  • 2.

    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.

  • 3.

    Allow to cool, whisk the infused cream until it holds soft peaks.

  • 4.

    Fold the cream into the chocolate, fill it into piping bags.

  • Cacao nibs crumble::

  • 1.

    Crush cacao nibs in the mortar.

  • 2.

    Combine the flour with rest of the dry ingredients, add the butter.

  • 3.

    Place it on baking paper, bake at 180C degrees for 10 minutes.

  • Chocolate tuille::

  • 1.

    Bring up to boil the water with sugar, glucose, isomalt.

  • 2.

    Melt chocolate over Au bain-marie, pour the liquid in, add xantana.

  • 3.

    Lay the mixture on silicon sheet, bake on 130C degrees for 30 mins.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings