• Earl Grey Chocolate Mousse

Earl Grey Chocolate Mousse

½ cup water, 200°F
3 Tbsp Earl Grey* black tea blend
*or Earl Grey Créme or Decaf Earl Grey
¼ cup Vanilla Turbinado Sugar
3 oz dark chocolate chips
3 oz milk chocolate chips
½ tsp orange zest
2 tsp Madagascar Pure Vanilla Extract
2 ea large eggs
3 Tbsp heavy cream
garnish whipped cream

Please note: This recipe uses raw eggs, but coddled or pasteurized eggs may be substituted.

Combine hot water, tea, and sugar; cover and steep for 5 minutes. Strain fully; discard tea leaves and set aside.

Add chocolate chips, orange zest, and vanilla extract to a blender. Pour in hot tea mixture and blend on medium speed for 30 seconds. Add eggs and heavy cream; continue blending, gradually increasing to high speed until mixture is completely smooth and chocolate chips have fully melted.

Portion mousse into desired serving dishes. Cover and refrigerate until set, approximately 4 hours. To serve, top with whipped cream.

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