Peppermint Tea Dark Chocolate Mousse
A velvety dark chocolate mousse infused with peppermint tea—intensely chocolatey, naturally minty, and surprisingly light.
This mousse takes the classic mint-chocolate combination and elevates it by using actual peppermint tea instead of extract. The result is a more nuanced, less artificial mint flavor that weaves through the chocolate instead of hitting you over the head.
The trick is steeping peppermint tea directly in warm cream before folding it into the melted chocolate. This extracts the essential oils gently, giving you a smooth menthol undertone rather than a sharp peppermint blast.
Using 70% dark chocolate keeps the mousse from being overly sweet, and the mint's cooling sensation creates a fascinating contrast with the rich, bitter chocolate. Each bite feels both indulgent and refreshing.
Serve in small cups or ramekins topped with whipped cream and a sprig of fresh mint. Chill for at least 4 hours—overnight is best for the flavors to fully meld into something truly special.
Ingredients
- 200g dark chocolate (70% cocoa), chopped
- 1 cup heavy cream
- 3 peppermint tea bags
- 3 eggs, separated
- 2 tbsp sugar
- Pinch of salt
- Whipped cream and fresh mint for garnish
How to make it
- 1Heat cream until just simmering. Remove from heat, add tea bags, cover, and steep 15 minutes. Squeeze bags and discard.
- 2Pour warm mint cream over chopped chocolate. Let sit 2 minutes, then stir until completely smooth and glossy.
- 3Let chocolate mixture cool to lukewarm. Stir in egg yolks one at a time until incorporated.
- 4In a clean bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add sugar and whisk to stiff peaks.
- 5Fold one-third of the egg whites into the chocolate to lighten it, then gently fold in the remaining whites until no streaks remain.
- 6Divide into 4 cups or ramekins. Refrigerate at least 4 hours (overnight is ideal). Serve topped with whipped cream and a mint sprig.
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