· 30 ml mousse of tea with mint
· Thinly sliced black chocolate
· Leaf of fresh mint
· 350 ml fresh cream with 30% fat
· 2 pyramidal tea bags of Moroccan Mint
· 150 ml hot water
· 2 sachets of sugar
· 1 Siphon suply
· Libbey glass (200 ml)
Brew two sachets of Moroccan Mint into 150 ml of hot water and sugar. Cool it down.
Mix together the infusion and the fresh cream and put into the siphon. Close and place the gaz load. Shake and refrigerate 30′.
Put the chocolate into the libbey glass, add the mint mousse and the thinly sliced black chocolate on the top together with the leaf of mint.