Susur Lee's Jasmine Tea and Mint Chocolate Mousse
1 tablespoon jasmine leaves
1 tablespoon mint leaves
3 tablespoons white chocolate
3 tablespoons dark chocolate
4 tbs. condensed milk
1 medium Hass avocado
2 cups whipped cream
1/2 bunch of mint leaves for garnish
1/2 cup of sugar for garnish
Boil 1 cup of water and infuse with of jasmine tea leaves and of mint leaves. Let tea steep for about 20 minutes. Drain to remove all tea leaves.
In a double boiler combine white chocolate, 2 tbsp condensed milk, 2 tbsp of infused tea and a pinch of salt. Stir to melt chocolate. Once melted cool over ice. In another double boiler combine dark chocolate, 2 tbsp condensed milk, 2 tbsp of infused tea and a pinch of salt. Stir to melt chocolate. Once melted cool over ice.
In a food processor, puree avocado. Add 1/2 of the avocado puree into white chocolate mixture then fold in 1 cup of whipped cream. Place the other 1/2 of the avocado puree into the dark chocolate mixture then fold in 1 cup of whipped cream. For garnish. Place sugar and mint leaves into a food processor and process until combined and you have a mint sugar. Pour out mint sugar onto a dish. Coat the rim of the martini glass with the white chocolate mixture and press into mint sugar. Place white chocolate mixture in piping bag. Pipe into one side of a martini glass. Place the dark chocolate mixture in piping bag and pipe into the remaining side. Add a mint sprig to garnish - Enjoy.