The Butchart Chronicles : December 31, 2013

Bergamot Infused Chocolate Mousse

Bergamot Flavoured Tea
Bergamot Tea

One of our dessert items in our High Tea is the oft commented upon Bergamot infused chocolate mousse - most of the comments being a request for the recipe.  With a little arm twisting, we were able to convince Chef Travis Hansen to give up his secret (well it was a secret) recipe.

Begamot Infused Chocolate Mousse

  • 30 mL/2 Tbsp Batchelor Button Loose Tea or other Bergamot flavoured floral tea
  • 500 mL/2 cups Whipping Cream
  • 250 mL + 15 mL/1 cup + 1 Tbsp Semi-Sweet Chocolate
  • 15 mL/1 Tbsp Butter
  • 4 Egg Yolks
  • 20 mL/4 Tbsp Sugar

Bergamot infused tea

  1. Combine Cream and tea leaves and heat to scalding. Do not burn.
  2. Allow cream to cool completely, preferably overnight.
  3. Combine chocolate and butter in a double boiler and melt over a gentle heat.
  4. Strain whip cream, removing all tea leaves.
  5. Combine sugar and yolks and whip till ribbon stage.
  6. Whip cream until just before soft peaks. (cream should not peak at all)
  7. Combine 1/4 of whipped cream with chocolate and mix to temper, then repeat with 1/4 more whipped cream.
  8. Add whipped yolks and tempered chocolate cream mixture back into the remaining whipped cream and fold together until well combined.
  9. Allow to setup for at least 4 hours before serving.
  10. Pipe into desired containers using a piping bag with a large star tip.
  11. Garnish as desired. (whip cream, chocoalte shavings, edible flower petals)