Chocolanté Milktea Mousse


Working Method

Milktea Mousse
  • Bring the cream and tea to simmer for 2 minutes then remove from heat.
  • Steep the hot mixture with the tea for 30 minutes. 
  • Strain.
  • To make the ganache, Bring back the cream to simmer then remove from heat, Fold in the hot cream with Belcolade Noir Selection 55% the mix until no more lumps.
  • Whip Splendid to soft-medium peaks then fold in then fold in the chocolate peppermint ganache to make the mousse.
  • Transfer to a cup then add Black pearl as desired, top with whipped splendid.

About this recipe

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