Chocolate mousse

Rich, airy chocolate mousse gets a sophisticated twist when served with Saicho Jasmine sparkling tea . The delicate notes of apple, lychee, vanilla and jasmine in this sparkling tea give the dark chocolate flavour a surprisingly light and floral counterpart. A luxurious and refreshing ending to a festive dinner.
Chocolate mousse

Ingredients

  • 100 grams of dark chocolate (minimum 70% cocoa), cut into pieces
  • 150 ml whipped cream
  • 1 tablespoon sugar
  • 1 egg white
  • pinch of salt
  • Optional: some fresh raspberries or strawberries for garnish

Preparation method

  1. Melt the dark chocolate in a bain-marie or in the microwave until completely smooth. Let it cool down a bit.
  2. Whip the cream together with the sugar until soft peaks form and set aside.
  3. Beat the egg white with a pinch of salt until stiff peaks form.
  4. Gently stir the melted chocolate into the whipped cream. Then fold in the whipped egg white until you have a smooth, creamy mousse.
  5. Divide the chocolate mousse between two glasses or bowls and let it stiffen in the refrigerator for at least 1 hour.
  6. Garnish the chocolate mousse with some fresh raspberries or strawberries for a fresh color.