Sweets with tea

Preparation time: 25 min, without cooling time
difficulty level: easy 

Ingredients:  

• 1/2 gelatine leaf, white
• 2 tea bags TEEKANNE Natural Herbal Tea Peppermint
• 85 g dark chocolate couverture
• 1 egg yolk
• 1 1/2 tbsp sugar
• 250 ml whipping cream
• 1 package whipping cream stabiliser
• 1 package vanilla sugar
• Fresh mint sprigs
• 2 tbsp chopped green pistachios

Preparation:

• Soak the gelatine in cold water. Boil 60 ml of water and add the tea bags. Finely chop the couverture, place in a metal bowl over a hot water bath, stir until melted and then remove from the heat. Press out the tea bags and remove. Beat the tea with the egg yolk and sugar over a hot water bath with a hand mixer until the mixture becomes thick and creamy. Press the water out of the gelatine and dissolve in the tea cream.
• Carefully stir the melted chocolate into the tea cream, stirring until the mixture is smooth. Whip the whipping cream with a hand mixer until peaks form, slowly pouring in the whipping cream stabiliser and the vanilla sugar. Mix one third of the whipped cream into the chocolate mixture until it all becomes smooth, then carefully fold in the rest of the whipped cream. Put into a clean bowl, cover and let stand in the refrigerator for at least 3 hours.
• Scoop balls out of the mousse with a spoon and arrange on dessert plates. Garnish with mint sprigs and pistachios and serve.