Chocolate mousse with earl gray & bergamot and cacao nibs crumble

Recipe by Vilmos Dohnal and Wesley Schipper of Restaurant Vermeer – Recipient of The Leaf & Artisan Trophy for ‘The Most Tea-Inspired Food’

Chocolate mousse

4 egg yolk
200ml milk
100 g sugar
20 ml captain Morgan rum
175g manjari chocolate
200ml cream (to whisk)
20 g Dilmah Original Earl Gray Tea

Cacao nibs crumble

120g butter
50g sugar
25g cacao powder
30 g crushed cacao nibs

Chocolate tuille
200g dark chocolate
300ml water
100g isomalt sugar
80g sugar
20 g glucose
3g xantana
For the Chocolate mousse:
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.

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.

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.

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