Airy chocolate

300g dark chocolate

Peppermint Jelly

100g water

4g sugar

1g Dilmah Pure Peppermint



1g agar-agar

Sauce Anglaise

200ml milk

1/4 vanilla bean

20g sugar

4g cornstarch

20g egg yolk


Pure Peppermint Chocolate Mint Mousse

90g whole, pasteurized eggs

17g sugar

165g chocolate

350g whipped cream

4g gelatin

2g Dilmah Pure Peppermint Leaves



Airy Chocolate

Melt and pour 300g of melted dark chocolate into a siphon and add 3 canisters of gas to it. Pipe the chocolate into aluminum cups which are placed on ice in a vacuum machine.

Turn the vacuum machine on and when the chocolate rises unplug the machine and wait until the chocolate sets.


Peppermint Jelly

Boil the water, then add the peppermint leaves and brew for 5 minutes.

Strain the liquid to remove the leaves and bring back to boil.

Mix the sugar with the agar-agar and add to the boiling tea.

Pour into a small deep tray and let cool for two hours before cutting into 0.5cm x 0.5cm cubes.


Sauce Anglaise

In a small sauce pan bring 150ml of milk to the boil with sugar and vanilla bean.

Combine the remaining 50ml of milk with the cornstarch and the egg yolk in a medium-size (mixing bowl)

Pour a small amount of the boiling milk to the cornstarch mixture whisking in with a whisk. Add the mixture to the pot of simmering milk and cook for one minute. It is important at this stage that you continue to stir the mixture, as otherwise it will catch at the bottom of the pot.

Pour the mixture into a clean bowl and allow to cool down.


Pure Peppermint Chocolate Mint Mousse

In a small bowl infuse the cream with the peppermint leaves for 24 hours in the refrigerator. In a medium-size mixing bowl whisk the eggs and the sugar until it gains volume and then add the melted chocolate.

Whisk the gelatin (bloomed and melted) into the chocolate mixture and once incorporated fold in the whipped cream (infused with peppermint leaves).

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