Earl Grey Infused Blender Chocolate Mousse

By • February 19, 2013 • 31 Comments



Author Notes: A couple of years ago, I was working in a conference center kitchen when the head cook asked me to make chocolate mousse for a special dinner that we were making. I was lost. I had never made mousse before. She flipped through a copy of Bon Appetit's Fast, Easy, Fresh cookbook and settled on a recipe for mousse made in a blender. I was skeptical to say the least. Mousse? In a blender? I may not have been a mousse expert, but I was fairly certain that one did not make mousse in a blender. I went ahead anyway, but made a more traditional mousse as well, just in case. As I poured the liquid blender mousse into ramekins to set, I was even more convinced that this was not going to turn into any sort of self-respecting mousse. Oh boy, was I ever wrong.

Not only was it dead-easy to make, it was the smoothest, richest, and most thoroughly delicious mousse I have ever tasted. And to make things even better, the simplicity of the ingredients makes it incredibly versatile and open to adaptation. The original calls for chocolate chips (which work perfectly well if that's what you have on hand), but I've opted for chopped good quality semisweet chocolate. The original also calls for hot water and espresso powder, but at the conference center we used freshly brewed coffee. Here, I have used strongly brewed Earl Grey tea, orange zest, and vanilla instead. Each of these adaptations has worked well. Feel free to experiment with your own twists on the original!
The original recipe can be found here: http://www.bonappetit.com/recipes/2007/04/moms_blender_chocolate_mousse_with_lemon_cream
kangarhubarb

Food52 Review: Kangarhubarb's mousse couldn't be easier to make. It's as simple as steeping tea, chopping chocolate (if you don't have chips), and whizzing it in the blender. This is the perfect quick, easy and elegant dessert when you are short on time -- mine set in less than an hour. It's delicious, light and creamy; I topped mine with a dollop of lightly sweetened whipped cream. Anyone tasting this will think you spent all day making it! sdebrango

Makes four 4 oz. servings

  • 6 ounces high quality bittersweet or semisweet chocolate, chopped (or 2/3 cup chocolate chips)
  • 1/2 cup boiling water
  • 1 Earl Grey tea bag
  • 2 teaspoons freshly grated orange zest
  • 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.
  2. Place chopped chocolate and vanilla extract in 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.
  4. Divide mousse between 4 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 used greek yogurt with a pinch or orange zest and a splash of orange juice quite successfully, but play around with your own favorite flavorings!
Jump to Comments (31)

Comments (31) Questions (0)

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Rye

about 1 month ago BurntCream

Unfortunately I also ended up with chocolate soup! It's absolutely delicious but has not set at all. I will try to sorbet it as suggested, if I don't just eat it as it is!

Stringio

7 months ago Christina Mason

Can this be doubled, or would you recommend making it in two batches?

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7 months ago kangarhubarb

It can definitely be doubled! When I used to make it on a larger scale at the conference centre I would always do double batches (several times over...) with no problems at all. I would just increase the blending times slightly to ensure that everything is well-blended and aerated.

Stringio

7 months ago Christina Mason

Thanks very much for answering!

Stringio

7 months ago Christina Mason

I am very sorry to report that this recipe didn't work for me doubled. I have chocolate soup. I used 10 oz. Ghirardelli 60% chips and made up the difference with Vahlrona 70% and 85% dark chocolate. Not sure why...going to try to convert to mix into brownies.

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7 months ago kangarhubarb

Oh no! I'm so sorry to hear that! I'm not sure what would have gone wrong. Another option if you haven't already started turning it into brownies would be to try sorbet (a la David Lebovitz: http://food52.com/recipes...)

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over 1 year ago tutti

Not sure why the mousse is not firming up and stays liquid. The first time I made it it turned out fine and made 2 times after that and it has stayed liquid both times, even after overnight refrigeration. I used a good quality chocolate and followed your recipe exactly. Could it be my blender( not powerful enough)? But one batch did come out ok. The taste is delicious! Thanks

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over 1 year ago kangarhubarb

That's so strange! I'm sorry to hear that. I'm not sure why that would have happened! I don't think that the blender should be the culprit (did you use a different one the first time?) I hope that if you try it again it works for you!

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over 1 year ago tutti

I used the same blender. Thank you for answering and I will try it again as it so easy and the flavor so good.

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over 1 year ago bonbonmarie

I love this recipe! A bit too much, probably...
I first made it as published, but grapefruit peel instead of orange, which I didn't have. It was delicious, but the bergamot/tea flavor was overpowered (by other delicious flavors!). Second batch I made with cold filtered coffee, and it was superb. I can imagine so many combinations to try, I think I will have to devise a reward system so I don't congratulate myself with mousse too often. If I am very good, next will be with matcha, to up the tea profile a bit.

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over 1 year ago kangarhubarb

I love the matcha idea! I'm glad that you're enjoying the recipe!

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over 1 year ago Premshree Pillai

Does the flavor of the earl grey come through?

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over 1 year ago kangarhubarb

It does come through, but it's not overpowering. If you wanted a really strong Earl Grey flavor you could try steeping more tea bags, or try steeping them for longer.

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over 1 year ago lmikkel

Congratulations on the CP. It is well deserved, this is a wonderful recipe. I can see making it with all sorts of different tweaks, maybe even leaving the grated orange rind in. This is going to be a go to recipe for us - my guests are already wrangling for more. Thank you for sharing it.

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over 1 year ago kangarhubarb

Thanks! I agree that there are all kinds of great adaptations that you could try!

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over 1 year ago lfree

Any worries here about the raw egg consumption? Does it essentially cook when added to the (presumably) still warm/hot tea/coffee?

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over 1 year ago kangarhubarb

It's not really hot enough that it would cook the eggs, so they would still be raw. It is something to consider if you are more susceptible to salmonella (very young, elderly, immunocompromised, etc.). I have heard, however, that for the average healthy person, the chances of getting salmonella from consuming raw eggs is so rare that you would have to eat a raw egg every day for 50 years before you contracted it (don't quote me on that though).

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over 1 year ago NakedBeet

Love the simplicity here, looking forward to trying it out. Congrats on the CP!

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over 1 year ago kangarhubarb

Thanks, I hope you enjoy it! The simplest recipes are usually the ones that end up being my favorites.

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over 1 year ago Grace Nora

sounds very intriguing- how does the chocolate not seize when you add the tea?

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over 1 year ago kangarhubarb

Thanks! I think that it doesn't seize because of the ratio of chocolate and water, as well as the heat and blending (though if someone out there is more knowledgeable, feel free to correct me). It's a similar idea to Herve This' chocolate mousse and David Lebovitz's chocolate sorbet (both are Genius Recipes). I've made this upwards of 100 times (no exaggeration), and it's never seized, so I don't expect you'll have a problem.

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over 1 year ago Kitchen Butterfly

Superb - I'm going to have to be the mum who makes it for her kids! Congrats on the CP

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over 1 year ago kangarhubarb

Thanks! It's one is so easy, your kids could almost make it themselves (almost)!

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over 1 year ago foxeslovelemons

Congrats on the CP! This looks so delicious and unique, but simple!

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over 1 year ago kangarhubarb

Thanks!

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over 1 year ago creamtea

Yum! My mother used to make blender chocolate mousse when we were growing up. The Earl Grey sounds like a nice variation.

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over 1 year ago kangarhubarb

Thanks creamtea! Moms always seem to have the best recipes :)

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over 1 year ago kangarhubarb

Thanks Courtney!

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over 1 year ago Courtney Pollock

Sounds delicious! I really hope this recipe is up for community taste testers because I want an added reason to make it soon.

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over 1 year ago EmilyC

This sounds great -- love the combination of flavors!

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over 1 year ago kangarhubarb

Thanks Emily! Me too- it's one of my favorite combinations.