Raspberry Imperial Earl Grey Chocolate Gateaux

Indulge in this rich chocolate and raspberry confection.

Layers of Imperial Earl Grey infused chocolate mousse, raspberry coulis and chocolate sponge cake make a decadent treat. Finished off with a dark chocolate glaze, this gateaux is sure to impress any chocolate lover in your life.

Infusing TEALEAVES Imperial Earl Grey in rich chocolate creates the perfect mousse to eat alone, or layer between sweet raspberries and a Jivara chocolate crunch finished with a dark chocolate glaze. This cake is sure to satisfy your chocolate cravings.


Recipe created by Executive Pastry Chef Kuok I Hoi and prepared by Executive Chef Marcel Kofler at Mandarin Oriental, Guangzhou.

Earl Grey Jivara Mousse


  • 30 Grams
    TEALEAVES Imperial Earl Grey (Master Blend No. 3503)
  • 600 Millilitres
  • 6 Grams
    Gelatin | Bloomed
  • 600 Grams
    Jivara Chocolate | Melted
  • 500
    Cream | Whipped


  1. Infuse tea and cream overnight.

  2. Heat the cream.

  3. Combine with melted chocolate and gelatin.

  4. Strain the tea out.

  5. Cool.

  6. Fold in the whipped cream just before the mousse sets.

  7. Chill.

Dark Chocolate Glaze


  • 960 Millilitres
  • 560 Millilitres
  • 1440 Grams
  • 480 Grams
    Cocoa Powder
  • 64 Grams
    Gelatin | Bloomed
  • 10 Millilitres
    Red Food Coloring


  1. Blend all ingredients except gelatin.

  2. Bring to a simmer.

  3. Cool slightly and add the gelatin.

  4. Cool down further just before gelatin starts to set.

Raspberry Coulis


  • 1200 Grams
    Raspberry Purée
  • 550 Grams
    Strawberry Purée
  • 220 Grams
  • 80 Millilitres
    Lemon Juice
  • 40 Grams
    Gelatin | Bloomed
  • 10 Grams
    NH Pectin


  1. Heat all ingredients except gelatin until sugar has dissolved.

  2. Add gelatin.

  3. Chill and let set as a sheet pan, 5mm deep.

Flourless Chocolate Sponge


  • 1700 Grams
    Egg White
  • 800 Grams
    Sugar A
  • 825 Grams
    Egg Yolk
  • 400 Grams
    Sugar B
  • 525 Grams
    Cacao Powder
  • 225 Grams
    Butter | Melted


  1. Whip egg white with sugar A to soft peaks.

  2. Whip egg yolk and sugar B until light in colour.

  3. Add cocoa powder and butter.

  4. Spread out on silpads at 1cm thick.

  5. Bake at 180 ºC for 8-10 minutes.

Tea in recipe


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