Earlier in the week I promised you chocolate. And I would never go back on a promise about chocolate. So today I bring you the easiest and most decadent chocolate mousse that you will ever make.
What makes it so easy? How about if I told you that the whole thing is done in your blender. Yup. That’s right. Just toss all of the ingredients into your blender and push a button. Easy peasy. Your loved one will think you spent hours making this special dessert for him or her. But you and I will know that you pulled it all off in just about 10 minutes. Shhhh…it’s our little secret!
Since the chocolate mousse is infused with Earl Grey tea, I decided to up the ante and infuse the whipped cream too. If you are considering skipping this step, DON’T. It’s totally worth it and takes the whole “tea theme” over the top. But in a good way.
Recipe adapted from Food52
Earl Grey Infused Chocolate Mousse and Whipped Cream
- For the Whipped Cream
- 1/2 cup heavy whipping cream
- 1 Earl Grey tea bag
- 1 tablespoon sugar (granulated or powdered will both work)
- For the Chocolate Mousse
- 1/2 cup water
- 1 Earl Grey tea bag
- 4 tsp. sugar
- 2 tsp. freshly grated orange zest
- 6 ounces dark chocolate, chopped
- 2 tsp. vanilla extract
- 2 egg whites
- Infuse the whipped cream. Warm the heavy whipping cream in a small saucepan over medium heat until small bubbles start to form around the edges. Do not bring it to a boil or it will form a skin. Remove the saucepan from the heat and add the tea bag to the warmed cream. Cover and let it steep for 15 minutes. Remove and discard the tea bag. Cover the cream and refrigerate until it’s very cold, about 4 hours or up to overnight.
- Once the cream is chilled, place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to cool. Remove them from the freezer, immediately add the chilled cream and start whisking on high. Once the cream starts to thicken, add the sugar. Continue whisking until peaks form. Whipped cream is best when it's used immediately, but it can be stored in the refrigerator for a couple hours if necessary.
- While you are waiting for the cream to chill, make the chocolate mousse. In a small saucepan over medium-high heat, bring the water to a boil. Add the tea bag, sugar and orange zest, stirring to combine. Remove the saucepan from the heat, cover and allow the mixture to steep for 5 minutes.
- Meanwhile, add the chopped chocolate and the vanilla extract to your blender.
- After 5 minutes, strain the steeped liquid directly into your blender over the chocolate. Discard the orange zest and the tea bag. Let it sit for about 30-60 seconds to allow the chocolate to begin to melt. Cover and blend on high for 30 seconds. Add the egg whites and blend again on high for about 60 seconds.
- Divide the mousse into small serving containers (4 ounce mason jars or ramekins work great), using a spatula to scrape the sides of your blender. Cover and refrigerate. The mousse will be set within 2-4 hours, or it can sit overnight.
- Remove the mousse from the refrigerator and let it sit at room temperature for about 20 minutes before serving. Top with the infused whipped cream immediately before serving.
1. There are raw egg whites in this recipe. If you are concerned about this, you could try using pasteurized egg whites (like Egg Beaters). But I have not tried it in this recipe. If you try it, I'd love to hear if it worked (or didn't work).
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