Sencha-Infused Ruby Chocolate Mousse
This beautiful dessert was inspired with SEI MEE TEA sencha powder and adaptogenic “Anti-Inflammatory” powder. This dish offers a symphony of flavors!
Ingredients
- 120 gram Ruby Chocolate
- ¼ tsp Almond Extract
- ¼ cup Almond Milk
- 1½ tsp Edible Green Sencha Powder
- Pinch Salt
- ½ cup Aquafaba room temperature
Instructions
- In a small bowl over a double boiler, melt the ruby chocolate with the almond extract, almond milk, sencha powder, and salt. Let cool slightly.
- While the chocolate is cooling, whip the aquafaba to stiff peaks with a Kitchen Aid or handheld electric mixer – the bowl and whisk must be completely clean and dry for this to work. Start slow and increase the speed as the peaks begin to form – the whole process will take about five minutes.
- Carefully fold the chocolate into the aquafaba with a spatula and gently mix until fully incorporated – you do not want to overmix or it will deflate the mousse.
- Pour into desired containers and let set overnight.