Peppermint-Chocolate Mousse

How to Prepare:

1. In a small bowl, sprinkle gelatine over cold water and let stand until softened, about 1 minute. Boil 60 ml of water, pour the boiling water over the tea bags and let the tea steep. Meanwhile, chop the chocolate into small pieces, place it in a metal bowl and let it melt over a saucepan of gently simmering water. Stir the chocolate smooth and let it cool in room temperature.
2. Remove tea bags. In a separate metal bowl mix tea, egg yolk and sugar. Place the bowl over gently simmering water and whisk to blend until you get a smooth and thick mixture. Squeeze gelatine out; dissolve it in the tea mixture.
3. Gently fold the chocolate in the tea mixture and stir until you get a smooth and well blended mixture. Whisk whipped cream until stiff, slowly adding the cream stiffener and vanilla sugar. Mix about 1/3 of the cream into the chocolate mixture and stir until smooth. Then gently fold in the rest of the cream. Place chocolate mousse into a clean bowl.
4. Refrigerate covered for 3 hours. Just before serving, decorate with pistachios and peppermint leaves.

Variation:

Serve with slices of vanilla-pears: Mix 80 g powdered sugar with 100 ml wine or apple juice, the pulp of a vanilla pod and a tablespoon of lemon juice. Heat the mixture. Add two pears (in slices) to the mixture and cook covered for 3-4 minutes. Set aside to cool slightly and serve with the mousse.