📝 About This Recipe
This sophisticated dessert marries the deep, earthy notes of premium dark chocolate with the bright, citrusy essence of Bergamot-infused Earl Grey tea. By steeping high-quality loose-leaf tea directly into heavy cream, we create an aromatic floral essence that elevates a classic French mousse into something truly ethereal. The result is a cloud-like texture that dissolves on the tongue, leaving behind a lingering trail of black tea and citrus oil.
🥗 Ingredients
The Infusion
- 1 cup Heavy whipping cream (divided into two equal halves)
- 3 tablespoons Loose-leaf Earl Grey tea (high-quality blend with visible bergamot oil)
The Chocolate Base
- 6 ounces Bittersweet chocolate (60-70% cacao, finely chopped)
- 2 tablespoons Unsalted butter (cubed, at room temperature)
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Sea salt (fine grain)
The Aeration
- 3 pieces Large egg whites (at room temperature)
- 1/4 cup Granulated sugar (superfine works best)
- 1/8 teaspoon Cream of tartar (to stabilize the meringue)
For Garnish
- 1/2 cup Cold heavy cream (for topping)
- 1 teaspoon Fresh orange zest (finely grated)
- 1 pinch Edible cornflowers (optional, for a floral touch)
- 1 tablespoon Dark chocolate shavings
👨🍳 Instructions
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1
In a small saucepan over medium-low heat, combine 1/2 cup of the heavy cream and the loose-leaf Earl Grey tea. Bring to a very gentle simmer—do not let it boil vigorously.
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2
Once simmering, remove from heat, cover with a lid, and let the tea steep for 8-10 minutes to extract the floral bergamot essence. The cream should be deeply fragrant.
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3
Strain the infused cream through a fine-mesh sieve into a clean bowl, pressing firmly on the tea leaves with a spoon to extract every drop of flavor. Discard the leaves.
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4
While the cream is still warm, add the chopped bittersweet chocolate and butter. Let it sit for 2 minutes, then whisk gently until the mixture is glossy and completely smooth.
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5
Stir in the vanilla extract and sea salt. Set the chocolate mixture aside to cool to room temperature; it should be thick but still pourable.
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6
In a clean, dry glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
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7
Gradually add the granulated sugar one tablespoon at a time while continuing to beat on high speed until stiff, glossy peaks form. Be careful not to over-beat until dry.
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8
In another chilled bowl, whip the remaining 1/2 cup of heavy cream until it reaches medium-stiff peaks.
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9
Gently fold one-third of the whipped cream into the cooled chocolate mixture to lighten it. Use a rubber spatula and a 'cut and fold' motion to preserve the air.
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10
Add the remaining whipped cream and the meringue (egg whites) to the chocolate. Fold very gently until no white streaks remain, being careful not to deflate the volume.
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11
Spoon or pipe the mousse into individual ramekins or glass coupes. Smooth the tops or leave them rustic.
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12
Refrigerate for at least 4 hours, or ideally overnight, to allow the mousse to set and the tea flavors to mature.
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13
Before serving, whip the garnish cream, dollop it onto the mousse, and sprinkle with orange zest, chocolate shavings, and edible flowers.
💡 Chef's Tips
Use the freshest loose-leaf tea possible; tea bags often contain 'dust' which can make the infusion bitter. Ensure your chocolate has cooled to room temperature before folding in the whites; if it is too hot, it will melt the bubbles; if too cold, it will create chocolate clumps. When folding, always move the spatula from the bottom of the bowl over the top to ensure the dense chocolate is fully incorporated with the light foam. For a vegan alternative, use full-fat coconut milk for the infusion and aquafaba (chickpea brine) instead of egg whites. If the mousse looks grainy, your chocolate may have seized—ensure no water droplets touch the chocolate during the melting process.
🍽️ Serving Suggestions
Pair with a crisp glass of chilled Prosecco or a late-harvest Riesling to complement the citrus notes. Serve alongside a buttery shortbread cookie for a texture contrast. A side of fresh raspberries or blackberries provides a tart counterpoint to the rich chocolate. Enjoy with an extra cup of hot Earl Grey tea to double down on the aromatic experience. Dust with a tiny pinch of smoked sea salt just before serving to bridge the tea and chocolate flavors.