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Dark chocolate and Lapsang Souchong tea mousse

Recipe inspired by the Solérone d'Automne, a creation by François Chartier and partner in crime Stéphane Modat (chef at Fairmont Château Frontenac restaurants). Photo credit: Stéphane Modat, © All rights reserved 2009.

In the book A table avec François Chartier, I had intuitively suggested a Lapsang Souchong tea-perfumed chocolate pie. My recent research on the volatile components of this smoked black tea from China confirmed the close relationship between this tea and high-percentage cocoa dark chocolate, dried fig and chestnut – three key ingredients in our Solerone d’Automne beer. Know that you can spice up this most sensual dessert by replacing or adding certain ingredients that complement this smoked tea, such as coffee, cloves, dates, the tonka bean, liquorice or vanilla.


  • 150 g (5 oz) dark chocolate (minimum 72% cocoa content)
  • 250 mL (1 cup) 35% cream
  • 6 g (1 tbsp.) Lapsang Souchong tea leaves
  • 1 whole egg
  • 1 egg yolk


  1. Place the crushed or wafered chocolate in a mixing bowl.
  2. Bring the cream to boil in a pot. Add the tea to infuse it for five minutes. Drain.
  3. Pour the cream on the chocolate little by little (in five steps) and mix with a spatula every time cream is added.
  4. Wisk the egg into the mixture after all the cream has been added.
  5. Add the egg yolk and mix until smooth. Refrigerate.
  6. In a parchment-covered baking mould (6 cm diameter), pour 2 oz. (2 tbsp.) of the mixture.
  7. Bake for 13 minutes in the center of the oven at 180 oC (350 oF).
  8. Let the dessert rest for two minutes before taking out of mould.
  9. Serve on a plate.

"Liquid harmonic trails"

This recipe pairs splendidly with beers, wines and drinks rich in phenolic compounds (date, dried fig, woody wine, xeres oloroso), solerone (dried fig, santo wine), dimethylpyrazine (cocoa, coffee, smoked tea), coumarin (tonka bean, liquorice), starting with the third beer in our Série Gastronomie, the Solerone d’Automne.