Hot chocolate and Assam tea mousse recipe

This text is part of the special Plaisirs booklet

“The quality of the raw material plays an essential role in the success of hot chocolate”, immediately announces the pastry chef Patrice Demers, who offers us one of the recipes published in his book. Sweet course.


INGREDIENTS

For the hot chocolate

  • 30 g (⅓ cup) cocoa
  • 25 g (2 tbsp.) Sugar
  • 1000 g (1 liter) of milk
  • 1 vanilla bean, split and scraped
  • Zest of 1 orange
  • 250 g of dark chocolate (I use Andoa 70% from Valrhona)

For the Assam tea mousse

  • 250 g (1 cup) milk
  • 250 g (1 cup) 35% cream
  • 50 g (¼ cup) sugar
  • 80 g (4) egg yolks
  • 6 g (1 tbsp.) Assam tea

For the Assam tea powder

  • 2 tbsp. tablespoon of Assam tea

PREPERATION

For the hot chocolate

In a small bowl, mix the cocoa and sugar well.

In a saucepan, pour the milk, add the vanilla and orange zest. Heat over medium-high heat and, using a whisk, stir in the cocoa and sugar mixture.

Whisk several times and remove from heat from the first broth. Cover and let steep for 5 minutes. Then pass the infusion through a fine sieve.

Place chocolate chips in a high-rimmed bowl. Pour in just enough hot milk to cover the lozenges and let stand for 1 minute.

Using an immersion blender, thoroughly emulsify the preparation. Gradually pour in the rest of the milk while emulsifying.

For the Assam tea mousse

In a saucepan, bring the milk, cream and half the sugar to a boil.

In a bowl, whisk together the yolks and the rest of the sugar.

While whisking, gradually pour the boiling liquid over the yolks to gradually temper them.

Return everything to the pot and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the cream coats the back of a spoon or reaches 183 ° F (84 ° C).

Remove from the heat, pour into a bowl, add the tea leaves, cover with plastic wrap and let steep for 4 minutes.

Pass the infusion through a fine sieve to remove the tea leaves and place in a bowl of ice water (bain-marie). Stir until the cream is cold.

Pour into a whipped cream siphon and load with two N2O cartridges. Stir the siphon until the cream is firm enough.

For mounting

Heat the hot chocolate while whisking it, pour it into a glass and garnish with Assam tea foam. Using a small sieve, sprinkle with tea powder.

Watch video



Reference-www.ledevoir.com

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