- 150 g of black chocolate (75% cocoa)
- 300 ml of whipping cream
- 30 g of icing sugar
- 4 egg whites
- 1½ teaspoons of Troika tea
Method
Reduce the tea leaves to a very fine powder using a mortar or a coffee grinder. Break the chocolate into small pieces.
Melt the pieces of chocolate over a bain marie or in a pan on a very low heat.
Whisk the egg whites into very firm peaks, adding the icing sugar at the end.
Whip the cream and add the powdered tea at the end.
VAdd the melted chocolate to the whipped cream with tea, taking care to mix very gently. It's easier to blend in the chocolate little by little.
Mix the firm egg whites with the chocolate cream and blend very gently with a spatula.
Pour the chocolate mousse into individual ramekins and place the lot in the fridge for 4 hours.
