When You’re Given Tea, Add Chocolate.
Cheeky Chai Indian Spiced Chai Tea Infused Chocolate Mouse
Tea and chocolate, two of my favourite things, and a match made in heaven.
Tea can be a long experience or a quick brew, a get together with friends or an hour alone with your feet up.
With so many tea traditions all over the world, finding ways of using tea in different ways can be a challenge.
Not with this Indian Spiced Chai Tea from Cheeky Chai, not only perfect to drink, but a perfect thing to use in cooking too.
And if you know me at all, you’ll know that a bit of chocolate brings a smile to my face so any excuse is fine by me to add it to, well, as much as I can.
If you’re looking for a chocolatey treat that you can make in a short time, or even plan ahead and keep it in the fridge until you need it, this is the one for you.
As much as infusing the cream with the Indian Spiced Chai Tea gives it an amazing flavour, don’t limit yourself to infusing your cream with only this.
What about adding a bit of coffee, a little rum or maybe some fresh orange zest.
If you’re looking to go down the tea infusion route, try cranberry, green tea or maybe a nice earl grey.
Earl grey will give you a subtle smoky flavour, but you might need to adjust the amount to suit your taste.
But that’s the fun with cooking right, giving it a go, playing around with ingredients, finding new things that you like and not like?
Having only three ingredients in this recipe means that you can get a little creative.
This chocolate mouse is such an easy recipe, and when the Indian Spiced Chai Tea is infused into the cream, it adds subtle undertones giving the mouse a special flavour you’ll fall in love with.
Go on, give it a go.
Enjoy your sweet life
Indian Spiced Chai and Chocolate , match made in the kitchen
Indian Spiced Chai Tea Infused Chocolate Mouse
What You Need
2 x Tablespoon Cheeky Chai Indian Spiced Chai Tea
300g Dark Chocolate – See Tip Box
600ml Double Cream
Only three ingredients to the perfect chocolate mouse
How It’s Done
Place the double cream into a saucepan and add the Indian Spiced Chai Tea
Heat the cream and tea, but don’t let it get too hot – See Tip Box
Turn the heat off an let the tea sit in the warm cream for an hour or more. – See Tip Box
Chop the chocolate into small pieces and place it into the mixing bowl of a food mixer
After the cream and tea have been soaking, bring the mixture up to “very hot” but don’t let it boil completely.
Once hot, pour the mix through a fine sieve to remove all of the tea
Throw the used tea away.
Let the hot cream mixture sit with the chocolate for 5 minutes to melt the chocolate
Once the chocolate has melted, give it a stir and then let it sit and cool for 10 minutes.
Start to whip on a slow speed to help it cool. – See Tip Box
Be patient.
After it has cooled a little, increase the speed to medium, and whip until the mixture is pale, light and airy, scraping down the sides at intervals – be patient
Once the mixture is ready, put into individual serving pots.
Chill for about 30 minutes before serving.
Whipped and ready to be put into pretty serving dishes.
Tip Box
Cream – a) Heat the cream up until very warm, but don’t let it boil.
b) While the tea is steeping, give it a mix once in a while to help it along.
Whipping – Start whipping slowly to help cool the mixture. Once its’ cooled a little, increase the speed to medium and let it whip until pale, light and fluffy.
Added a few blackberries from the garden
