As I write this post, I am still in disbelief that I was able to collaborate on this project with the insanely talented blogger, Tiffany Mitchell from offbeat + inspired. Her photography is absolutely stunning. The images she is able to capture are so lovely, that I often wish that I were galavanting around town with her. Oh, and her instagram feed? It’s basically perfect. For all these reasons and more I am so happy to share with you some delicious tea-infused recipes that Tiffany and I created using Juniper Ridge wild crafted tea.
If you haven’t heard of Juniper Ridge, I highly recommend you check out their site. They are the world’s only wild fragrance company. Their fragrances and teas are made from all natural ingredients cultivated on their trecks through the backcountry, making each bottle of their cologne, soap, or tea smell as if you just stepped foot into a lush, fragrant forest. I especially love their white sage and wild mint tea; its earthy, minty flavor is delightful to enjoy either hot or cold.
As I was thinking about how to use this tea in a dessert, I wanted to make sure that I created a recipe that would let the flavors of the tea shine. Then, as I was doing a little research, I found an incredible recipe for chocolate mousse on Food52 that only used 2 ingredients: chocolate and water. Seriously, chocolate and water? I was a bit skeptical at first, but after my first batch I immediately ate my words. I decided to replace the water with tea, and added only a bit of kosher salt. I topped off this dessert with a dollop of freshly whipped cream, and a little crushed toffee bar to give the mousse a little crunch. What I ended up with was a delicate, ethereally smooth mousse. Each bite was a light and fluffy spoonful of whipped chocolatey and minty goodness, accented with bits of earthy sage.
There are many ways to use this particular flavor of tea, and Tiffany can prove this with her recipe for a whipped-sweetened butter, infused with wildcrafted tea. Sounds amazing right? Head over to Tiffany’s site to check out her recipe.
Be sure to check back tomorrow, because Tiffany and I will be sharing short videos we created using this tea in a delicious cocktail that I am sure you will love!
Wishing you all a safe and happy Labor Day!
SAGE & MINT CHOCOLATE MOUSSE
Yields 4 servings
Recipe modified from Hervé, Molecular Gastonomy, via Food52
4 oz Bittersweet Chocolate
4 oz Milk Chocolate
Pinch Kosher Salt
1 Packet Juniper Ridge White Sage & Wild Mint Tea
3/4 Cup Water
A bit of whipped cream
Large bowl filled with ice water
Equipment: Saucepan, 2 large bowls, whisk, or a handheld mixer
In a sauce pan, heat of3/4 cup water and once hot, turn off the heat, and steep one bag of Juniper Ridge wild sage and mint tea for 5 minutes.
Once you remove the tea bag, turn the heat on to medium-low and add in your 8 ounces of chocolate and pinch of kosher salt.
Keep stirring mixture until the chocolate is melted, making sure not to overcook or burn the chocolate.
Once melted, pour the chocolate in a medium or large bowl and place that inside another bowl that has been filled with ice water.
With your handheld mixer beat the contents until the mixture thickens begins to thicken. There will be a lot of air bubbles, but those will slowly diminish and mixture will begin to thicken. Be sure not to over beat your mousse because you will end up with a grainy texture. Not to worry if this happens, Food52 suggests melting the mixture, and try whipping it again.
Divide in to 4 small cups and let cool in the fridge for about 45-1 hour before serving. Top with whipped cream and any crunch topping you desire.