Milk Tea Chocolate Mousse

Overview

How to cook Milk Tea Chocolate Mousse at home

Cut the chiffon into 0.5 cm slices and place into a 6-inch mousse mold for later use
Simmer the black tea bag and milk for about 3 minutes to fully bring out the flavor of the black tea
Add the egg yolk while it is still warm and mix well. Strain to prevent the temperature from being too high and causing the egg yolk to become cooked and clumped
Dissolve the rum and chocolate in water, soak the isinglass in water and melt, then add them to the above mixture and mix well
Beat the sugar and evaporated milk and mix quickly with the prepared mixture above
Quickly pour the mixed mousse paste into the prepared mousse mold and smooth it out, then refrigerate for about 20 minutes.
Take out the frozen mousse and use a small sieve to sprinkle the black tea powder evenly on the surface and decorate with chocolate mint leaves.