Masala Chai Chocolate Mousse
Masala Chai Chocolate Mousse is a delightful fusion dessert that combines the rich, creamy texture of chocolate mousse with the aromatic and spicy flavors of masala chai. This unique treat features dark chocolate, heavy cream, and a blend of chai spices like cardamom, cinnamon, ginger, and cloves. The result is a luxurious, flavorful mousse that offers a perfect balance of sweetness and spice, making it an indulgent and exotic dessert experience.
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Servings: 6
Calories: 300kcal
Ingredients
Ingredients
Masala Chai Mixture:
- 1 Cup Whole milk
- 2 tbsp Loose black tea leaves or 2tea bags
- 4 Green cardamom pods,crushed
- 1 Cinnamon stick
- 1 Inch piece of fresh ginger,sliced
- 4-5 Whole cloves
- 1-2 Black peppercorns
- 1/2 tbsp Sugar (adjust to taste)
Chocolate Mousse:
- 200 gms (7 oz) Dark chocolate (70%cocoa), chopped
- 1 Cup Heavy cream
- 3 Large egg yolks
- 1/4 Cup Granulated sugar
- 1 tsp Vanilla extract
Instructions
Instructions
Making the Masala Chai Infusion:
1. Prepare the Chai:
- In a small saucepan,combine 1 cup whole milk with the cardamom pods, cinnamon stick, ginger slices,cloves, and black peppercorns.
- Bring to a gentle simmerover medium heat.
- Add the tea leaves or teabags and simmer for another 3-5 minutes, allowing the spices to infuse.
2. Strain and Sweeten:
- Strain the chai mixturethrough a fine mesh sieve into a bowl, discarding the solids.
- Stir in 1-2 tablespoons ofsugar to taste. Set aside to cool slightly.
Making the Chocolate Mousse:
3. Melt the Chocolate:
- Place the chopped darkchocolate in a heatproof bowl over a pot of simmering water (double boilermethod). Stir occasionally until melted and smooth. Remove from heat and letcool slightly.
4. Prepare the Cream:
- In a medium bowl, whip theheavy cream until it forms stiff peaks. Be careful not to over-whip. Set asidein the refrigerator.
5. Egg Yolk Mixture:
- In another bowl, whisk theegg yolks and 1/4 cup granulated sugar together until the mixture becomes paleand thick.
6. Combine with Chai:
- Gradually add the preparedmasala chai mixture to the egg yolk mixture, whisking constantly to prevent theeggs from scrambling. Mix well.
7. Add to Chocolate:
- Slowly pour the chai-eggmixture into the melted chocolate, stirring continuously until fully combined.The mixture should be smooth and glossy.
8. Fold in Whipped Cream:
- Gently fold the whippedcream into the chocolate-chai mixture in three parts. Be careful to maintainthe airy texture.
Chilling the Mousse:
9. Portion and Chill:
- Spoon the mousse intoserving glasses or bowls. Cover with plastic wrap and refrigerate for at least2-3 hours, or until set.
Serving:
10. Serve and Garnish:
- Before serving, you cangarnish the mousse with a sprinkle of cocoa powder, a pinch of ground cinnamon,or a few chocolate shavings.
Nutrition
Calories: 300kcal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Cholesterol: 100mg | Sodium: 40mg | Fiber: 2g | Sugar: 20g