Ingredients
Preparation
Brew your tea to yield 200g.
Combine the chopped chocolate and hot tea in a saucepan over low heat.
Stir until the chocolate melts completely into a smooth mixture.
Pour into a bowl and place in the ice bath.
Whip vigorously with an electric mixer to form the airy emulsion.
Remove from the ice bath just before it sets too firmly.
Notes
This molecular technique creates a uniquely light mousse. Some may find the flavor more intense than traditional versions.
