Chai Chocolate Mousse with Ginger-Spiced Cream
  • 23ounces dark chocolate70-72% cocoa
  • 2 1/2cups original Bhakti Chai concentrate
  • 1 1/4teaspoons ground ginger
  • 1 1/4teaspoons garam masala
  • 3/4teaspoon salt
  • 4(14-ounce) cans full-fat coconut milk, refrigerated overnightdo not shake
  • 1/4cup plus 1 tablespoon sweetened original Bhakti Chai concentrate
  • 1 1/4teaspoons grated fresh ginger
  • 3/4teaspoon garam masala, plus extra for garnish
  1. To make mousse: Fill a large mixing bowl with ice and water. Set aside. Roughly chop chocolate and add to a medium bowl with chai concentrate. Place bowl carefully over a pit of simmering water so the bottom is just touching the water. Stir constantly until chocolate is melted and smooth.
  2. Remove from heat and stir in remaining ingredients. Place chocolate mixture over bowl with ice water and whisk constantly until chocolate thickens and forms soft peaks. Remove from ice bath before solidifying any further and divide among cups.
  3. Make Ginger-Spiced Cream: Remove coconut milk cans from fridge and open. Pour off liquid portion from top and save for another use. Scoop solid coconut cream into a medium bowl and add remaining ingredients. Beat on medium speed until smooth and whipped.
  4. Top mousse in cups with cream. Garnish with a sprinkle of gram masala.