Citrus and Ginger Rooibos Tea Chocolate Mousse
250g Dark Chocolate
4 Tea bags Citrus and Ginger Rooibos
150ml whipping cream
2 Egg whites
1/4 C castor sugar
2 Oranges, sliced
1 C Citrus And Ginger Rooibos Tea
2 C sugar
Melt the chocolate over a double boiler and set aside to cool down a little bit, not harden.
Infuse the tea in the milk by adding the tea bags in the milk and warming up the milk for 2 mins and let it cool down. Then remove the tea bags before use.
With a whisk, Loosen the chocolate with the tea milk.
In a separate bowl, Whisk the egg whites and sugar until the egg whites are stiff peaks. Fold in the chocolate mixture slowly, try to keep as much air in as possible.
Whip the cream until stiff, fold it into the chocolate mixture. Cover with cling wrap and refrigerate for about 4 hours or until you need it.
For garnish, add the sugar and tea in a saucepan pan to make syrup, stir until all the sugar is dissolved. Reduce the liquid to 1/2 Cup liquid. Dip the orange slices in the syrup and allow to dry for a couple of hours (you may do this the day before).
Serve in a chocolate mould with candied oranges and chocolate soil.