Originally made for the Queen’s anniversary in 2012, this is one of our favourite recipes – Earl Grey tea infused into a chocolate mousse, served up in a china tea cup, with popping candy sugar cubes and some saffron cream.
Regular readers may have sensed a bit of a popping candy addiction on this blog. I thought it would be great to jazz up a velvety chocolate mousse with some crunchy popping candy cubes. The popping candy is very sensitive to moisture so you need to encase it in water resistant coatings such as chocolate if you want its fizz to last. The flavour and texture of these nutty, chocolatey sugary popping cubes within the mousse was delicious. Use the best chocolate you can. Always.
Popping Candy Sugar Cubes
100g ground hazelnuts
60g white chocolate and 20g dark chocolate (titrate this balance to get the best ‘brown sugar’ colour you can get depending on the chocolate you use.
100g popping candy
200 g Dark Chocolate
2 tablespoons of strongly brewed Early Grey tea
20g Caster sugar
4 eggs, separated
50ml whipped cream
Pinch of saffron
Extra cream for the garnish
20g icing sugar
Popping Candy Sugar Cubes
- Melt the chocolate in a bain-marie (a bowl over a pan of simmering water) and stir in the popping candy.
- Next, fold in the hazelnuts.
- Compress the mixture very firmly to a depth of about 1.5 cm in square cookie cutter moulds. Really needs to be pushed down and compacted to hold together till it sets.
- Cut into strips of 1.5cm and then each strip into cubes.
- Refrigerate for at least 2 hours, until hard.
Earl Grey Chocolate Mousse and saffron cream
For the mousse, I adapted a recipe by Alistair Hendy, adding a bit of sugar and whipped cream into the mousse and garnishing with saffron infused cream.
- Melt the chocolate in a bowl over hot water.Add the tea and sugar and the whipped cream.
- Beat the egg yolks into the chocolate
- Beat the egg whites till stiff and fold these into the mixture a spoonful at a time. Minimise the amount you beat the mixture now to preserve the air in it.
- Spoon or pipe the mixture into serving cups and leave to set overnight. For the jubilee of course you must use your finest china tea cups as I did here.
- Decorate the next morning with whipped cream to which a pinch of saffron has been infused for a few minutes. In addition I piped crown shapes with melted chocolate onto a sheet of greaseproof paper placed on a baking tray, decorated them with sugar balls and golden lustre powder and set them in the freezer. These were then placed on the finished dish just prior to serving.
This really is a simple recipe and yet something different and the popping candy brings a lightness and a textural difference to the rich chocolate mousse.