Dark Chocolate Earl Grey Mousse (Celine Plano - Pastry Chef & Technical Advisor - Chocolate Academy Center Chicago)

Ingredients Preparation
200g Cold Whole Milk
2g Earl Grey Tea
Infuse the Earl Grey Tea in the milk, overnight doing a cold infusion.

Strain the infusion and adjust the amount of cold milk to 200g.
250g Callebaut Dark Chocolate Mousse Mix
Incorporate the milk into the Callebaut Dark Chocolate Mousse Mix and whip to the desired consistency or for about 8 to 10 minutes.

Use as needed.
*It is important to use very cold liquid for a better result and great stability of the mousse.