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earl-grey-chocolate-mouse
Earl Grey Chocolate Mousse
The rich and robust tannic structure of Earl Grey marries beautifully with chocolate while notes of vanilla and orange provide this decadent dessert with a sweet, delicate finish. As simple as it is delicious, this chocolate mousse can be created in just 2 steps – then simply top with whipped cream when ready to serve.
The rich and robust tannic structure of Earl Grey marries beautifully with chocolate while notes of vanilla and orange provide this decadent dessert with a sweet, delicate finish. As simple as it is delicious, this chocolate mousse can be created in just 2 steps – then simply top with whipped cream when ready to serve.
½ cup water, 200°F
3 Tbsp Earl Grey Creme Tea, 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
Prep Time
Please note: This recipe uses raw eggs, but coddled or pasteurized eggs may be substituted.
Yield
approximately 16 ounces
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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