Mousse in a blender? I may not be a mousse expert, but when I saw this idea I was fairly certain that one did not make mousse in a blender. I went ahead and tried the task anyway, tweaking the recipe to my own liking, just in case. As I poured the liquid blender mousse into ramekins to set, I was even more convinced that this was not going to turn into any sort of self-respecting mousse. Oh boy, was I ever wrong.

This mousse is so easy to make ~ nothing like a traditional mousse in terms of steps and precise processes.
And, it’s versatile. I wanted an orangey-herbal-bergamot essence to my bittersweet delight. Yet, it occurs to me how fabulous this “healthy” mousse would be with the addition of freshly brewed espresso to replace the tea – and even a hint of cinnamon swapped out for the orange. The possibilities, at this point, are endless.

Earl Grey Chocolate Mousse*

4 oz quality bittersweet or semisweet chocolate, broken into chunks
1/2 cup boiling water
1 Earl Grey tea bag
zest from one orange
4 tsp. sugar
2 tsp. vanilla extract
2 large egg whites
lightly sweetened whipped cream, mascarpone, or greek yogurt (for topping)

Bring water to a boil. Add tea bag, orange zest, and sugar. Cover and steep for five minutes.
Place chocolate and vanilla in a high speed blender. Remove the tea bag and add the mixture to the blender. Let sit about 30-60 seconds to allow the chocolate to begin to melt. Cover the blender and blend on high for 15 to 30 seconds.
Add egg whites to the blender, cover, and blend on high for about 60 seconds.
Divide mousse among 3-4 small serving containers. Cover and refrigerate until set. This usually takes about 3 to 4 hours, but can be done up to 2 days in advance.

Top mousse with a dollop of lightly sweetened whip cream, mascarpone, or greek yogurt, and serve. 

Decadent, delicate, and so delicious!

*Adapted from kangarhubarb at Food52.