There’s chocolate, lovely bergamot earl grey tea and soothing lavender. Immerse them together into a lovely rich mousse and you’ve got yourself a real winner.

Eggless mousse of any sort is daunting for many, including myself. Doesn’t matter how many times I’ve got it right and the recipe is sure shot, a part of me is terrified until the moment of serving. But when you’re teamed with the fancy baker Riddhi, a boost of confidence overpowers it all and I said yes, let’s do it.

This is a super fancy version, with milk steeped in lovely Earl Grey tea (overnight), whisked with dark chocolate and lavender notes and sprinkled with some sea salt… a few bites won’t be enough.

As a part of the first Afternoon Tea menu at LAB, this mini cup of heaven received rave reviews – which is the most rewarding feeling in the world!

Psst.. have you been in for the new menu? Reserve your table now!

Photography & Styling: The Kitchen Trail

The Recipe
Serves 12


  • 1/2 cup milk, boiling
  • 3 earl grey tea bags
  • 250g dark chocolate
  • 1 tsp vanilla extract
  • 1 tsp lavender extract
  • 250ml cream
  • pinch of salt
  • sea salt and lavender buds


  • Steep the tea in warm milk and leave it overnight to make it strong
  • Strain tea and add this mixture with vanilla into chocolate
  • Stir to melt the chocolate
  • Gently warm the cream (make sure not to boiling point)
  • Remove from heat and pour into chocolate mixture
  • Stir to ensure all chocolate melted through and smooth
  • Add pinch of salt
  • Pipe into cups
  • Set in refrigerator for at least 2 hours
  • Before serving, sprinkle a little bit of sea salt and lavender buds

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.