Earl Grey Chocolate Mousse
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 for 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 whipped cream, mascarpone, or Greek yogurt, and serve.
Decadent, delicate, and so delicious!
Adapted from kangarhubarb at Food52.
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