BOIL ½ cup water, then add Earl Grey Crème Tea leaves, Vanilla Turbinado Sugar, and orange zest. Cover and steep for 10 mins. Strain, discard tea leaves and set aside.
COMBINE Madagascar Pure Vanilla Extract and chocolate chips in a blender. Add hot tea mixture and let sit 1½ mins. Blend on high for 30 seconds.
ADD egg whites and blend on high for 60 seconds.
DIVIDE mousse into 4 (4 oz) serving containers. Cover and refrigerate until set, 4 hrs.
TOP each serving with a dollop of whipped cream.
Yield: 4 servings
Total Time: 4 hrs 20 mins
Prep: 10 mins
Cook: 10 mins