Hibiscus tea, an infusion made from the subtropical roselle bloom, adds tartness to the airy dessert filling in our decadent Chocolate Mousse in Chocolate Cups. Raspberries, edible flowers, and a dusting of confectioners’ sugar draw attention to these artful treats.
Text Melissa Lester
Styling Melissa Sturdivant Smith
Recipe Development and Food Styling Loren Wood
