We absolutely fell in love this month with Numi’s Chocolate Pu-erh. I’m not a fan of chocolate is tea but Numi broke the mold with this one. I went through a dozen different ideas for this tea, but eventually eliminated them all. We felt the tea needs to be the only focus as it completely deserves the spot light. It was then I remember reading about David Lebovitz’s rendition of Julia Child’s perfect chocolate mousse recipe.
I followed the recipe David laid out in his bog post: http://www.davidlebovitz.com/2008/05/perfect-chocola/. The only substitution required is to remove the ¼ cup (60ml) dark-brewed coffee and replace it with tea. We took two tablespoons of the Chocolate Pu-erh and brewed it for 5 minutes in a ¼ cup of boiling water. Allow the tea to cool at room temperature before using.
The mousse is absolutely divine, producing a rich sophisticated flavor for the pallet. We served it at one of our Tea Sparrow functions and it was a massive hit. So much so that within 5 minutes the moose was completed. I learned later that day my Michael hid a cup full in the back of the fridge. I hope your Michael’s enjoy it that much as well.
Ariella Cepelinski, Tea Sparrow Family