Tea Recipes

Earl Grey Chocolate Mousse

01/18/2013 / submitted by: Taha

Earl Grey Chocolate Mousse

If you want to impress dinner guests over the festive season – or anytime! – a good dessert is always a must to leave them happy. And chocolate is always a winner so this simple but sweet and sophisticated Earl Grey Milk Chocolate Mousse is perfect!


  • 2 ½ tablespoons of loose leaf Ahmad Tea Earl Grey
  • 1 ½ cups heavy cream
  • 6 ounces milk chocolate, finely chopped
  • 2 tablespoons Dutch-process cocoa powder (or unsweetened cocoa powder with a pinch of baking soda)
  • Salt
  • 2 large egg whites
  • 2 teaspoons sugar


  • In a cup, mix 1 ½ teaspoons tea leaves with ¼ cup boiling water, steep for 4 minutes, strain, discard leaves and reserve liquid
  • Meanwhile, in a small saucepan over medium heat, bring cream to a simmer
  • Off heat, add the remaining tea leaves, stir to mix, cover and set aside to infuse for around 40 minutes
  • Strain the cream (discard leaves), cover, and refrigerate for at least 2 hours
  • In a medium heat proof bowl set over a saucepan filled with 1 inch of barely simmering water (the bottom of the bowl should not touch the water), mix the chocolate, cocoa, a pinch of salt and the reserved tea, stirring frequently until the chocolate is melted and the mixture is smooth
  • Remove the bowl from the pan and cool until no longer warm to the touch, about 10 minutes
  • With an electric mixer, beat the egg whites in a work bowl at medium speed until frothy. Adjust the speed to high and gradually add the sugar; continue to beat until whites are thick, glossy and hold soft peaks, about 45 seconds
  • Add about ¼ of the whites to the chocolate mixture and stir to lighten it; gently fold the whipped cream into the mousse mixture until uniform
  • Divide evenly among 6 serving bowls, cover loosely with plastic wrap and refrigerate for at least 2 and up to 24 hours… Then serve!
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