Chocolate Earl Grey Mousse 

Chocolate and Earl Grey.. wow are they delightful together. I was certainly busy cooking up a storm this weekend.  I felt like I would cheat you if I didn’t attempt to share all these amazing recipes with you almost at once! I discovered this Earl Grey Chocolate Mousse. It is luxurious, rich, and velvety with the tang of the orange peel playing off both the chocolate and bergamot at the same time.

Earl Grey Chocolate Mousse
Earl Grey Chocolate Mousse

Now since we seem to be on this simplicity streak, I decided to just keep moving forward with it. This recipe is done in a blender.. très facile! This recipe is so rich the quarter cup serving is more than any one person could ever need. I used my darling tulip weck jars. I love them for pretty much everything from tea storage to desserts to lemon curd.

Ingredients for Earl Grey Chocolate Mousse
Ingredients for Earl Grey Chocolate Mousse

Makes approximately 3 – 1/4 cup servings

  • 6 ounces high quality bittersweet or semisweet chocolate chips (about 2/3 cup)
  • ½ cup boiling water
  • 1 Earl Grey tea bag (I used loose tea 1.5 teaspoons)
  • 2 teaspoons freshly grated orange zest (substitute dried orange peel)
  • 4 teaspoons granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large egg whites
  • Lightly sweetened whipped cream, mascarpone, or greek yogurt (for topping)
  1. Bring water to a boil. Add tea bag, orange zest, and sugar. Cover and steep for five minutes. I made things more complicated and used loose leaf tea in my Teavana Perfecteamaker which meant I would have to add two more teaspoons of orange peel once the blender was done doing its job (in step 3). Thankfully, I used dried orange peel but next time I’m looking forward to using the fresh orange zest.
  2. Place chocolate chips blender. Strain steeped tea into blender (you want just the liquid in the blender, not the zest). 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.
  3. Add egg whites to the blender, cover, and blend on high for about 60 seconds. Add vanilla extract, blend another 30 seconds. Add in the orange zest or peel and stir.
  4. Divide mousse between 3 small serving containers. (Get creative! Think 1/2 pint mason jars, tea cups, cute bowls, etc.) Cover and refrigerate until set. This usually takes about 3 to 4 hours, but can be done up to 2 days in advance.
  5. Top mousse with a dollop of lightly sweetened whip cream, mascarpone, or greek yogurt, and serve. I whipped heavy cream with a dash of sugar and cointreau but play around with your own favorite flavorings!

I used a combination of semi-sweet and milk chocolate chips. I feel like this recipe needs to be adapted to make at least four full servings. I know anything more than the 1/4 cup would be way too much for one person as it is insanely rich and sinful. Perhaps, I will need to toy with this recipe some more. Anyone want to volunteer to be my taste tester while I’m working on it?

Ready to serve with cointreau whipped cream
Ready to serve with cointreau whipped cream

4 thoughts on “Chocolate Earl Grey Mousse 

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