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The creamy notes of Earl Grey Crème Tea and vanilla provide this decadent dessert with a sweet, delicate finish. As simple as it is delicious, this chocolate mousse can be created in three simple steps: steeping tea, blending, and topping with whipped cream!
From The Spice & Tea Exchange®7 TBS (1 oz) Earl Grey Crème Tea4 tsp Vanilla Turbinado Sugar2 tsp Madagascar Pure Vanilla Extract
From the Grocer½ tsp fresh orange zest3 oz bittersweet chocolate chips3 oz semisweet chocolate chips2 large egg whitesWhipped cream for topping
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 servingsTotal Time: 4 hrs 20 minsPrep: 10 mins Cook: 10 mins
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