The partnership of tea and food dates back to ancient China where tea was often used in savoury dishes. You don’t have to settle for tea in the cup, it also goes well in food.
Earl Grey is a delicate tea which can be used in breads, but can also provide a lovely flavour to biscuits, sponge cakes, ice cream and sauces.
Earl Grey Chocolate Mousse
- 3 ounces dark chocolate broken into pieces
- 3 ounces milk chocolate, broken into pieces
- 2 cups whipping cream (or 1 cup non fat evaporated milk and 1 cup greek yoghurt)
- 3 bags Earl Grey tea
- 3 large eggs separated* (or 3 egg whites)
- 1/2 cup sugar (or sugar substitute)
- Melt the dark and milk chocolate in a metal bowl placed on top of pot of low simmering water and melt, stirring well.
- In a small saucepan over medium heat, combine 1 cup of the cream (or evaporated milk) and the tea bags. Bring slowly to a boil, then remove from the heat. With a spoon, press firmly on the tea bags to extract maximum flavour. Remove and disgard the tea bags. Pour the mixture over the chocolate and stir until smooth.
- In a small bowl, whip the remaining one cup cream (or skip if using greek yoghurt) with an electric mixer on medium speed until stiff peaks form.
- In a large bowl, beat the egg yolks and sugar with an electric mixer until pale and thick. (or skip if you aren’t using egg yolks)
- In a separate small bowl, beat the egg whites with an electric mixer until stiff peaks form (add the sugar if you eliminated the egg yolks).
- Combine the egg yolk mixture with the chocolate mixture, then fold in the whipped cream and egg whites. (or fold in the egg whites and greek yoghurt with the melted chocolate).
- Spoon the mixture into 8 four ounce ramekins, or four tea cups and refrigerate for 2 to 3 hours, or until semi firm.
- Serve with madeleines or shortbread if you like.