Chocolate Mousse with Earl Gray & Bergamot and Cacao Nibs Crumble


  • 4 egg yolk
  • 100 g sugar
  • 175g manjari chocolate
  • 20 g Dilmah Vivid Aromatic Earl Gray Tea
  • 200ml milk
  • 20 ml captain Morgan rum
  • 200ml cream (to whisk)
Cacao Nibs Crumble
  • 200g-flour
  • 50g sugar
  • 30 g crushed cacao nibs
  • 120g butter
  • 25g cacao powder
Chocolate Tuille
  • 200g dark chocolate
  • 100g isomalt sugar
  • 20 g glucose
  • 300ml water
  • 80g sugar
  • 3g xantana

Preparation Instructions

  • 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.