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.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 326kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 3g
  • Carbohydrate 43g
  • Sugar 31g
  • Sodium 15mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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