Dark Chocolate Rooibos Tea Mousse
Posted on April 21 2020
Dark Chocolate Rooibos Tea Mousse
Ingredients:
350g Dark Chocolate
350ml 35% Cream
200ml 35% Cream
1 tsp. strong Tega Rooibos Tea
Method:
- Cold infuse 200ml of 35% with Tega Rooibos tea for 24 hours
- Melt chocolate with infused cream
- Whisk 350ml. of 35% when cooled
- Fold both cream together, pour into molds, let set in fridge