A Mousse To Remember: Earl Grey & White Chocolate Mousse
Yield: Serves 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
A Mousse To Remember: Earl Grey & White Chocolate Symphony
Hey there! Let's talk about a little creation that's close to my heart – my Earl Grey Infused White Chocolate Mousse. This was created when I was still trying to woo my girlfriend (now wife) with food every Valentine’s Day. I knew she loved Earl Grey and I occasionally try to experiment and incorporate it in different foods to see if she would go for it. This mousse recipe is one of the successful ones for sure.
A little bit about mousse. The term "mousse" is of French origin, meaning "froth" or "foam." Chocolate mousse, or "mousse au chocolat," is a dessert that incorporates air bubbles to give it a light and airy texture, which is why it is called "mousse" due to its foam-like consistency.
I used to make hundreds of these little jars of mousse when I was working at Momofuku. We used to make them in huge batches and just pipe them into these little jars and store them as a dessert option at the restaurant.
What You Will Need:
Electric mixer or whisk
Rubber spatula
Fine-mesh sieve
Double boiler or a microwave
Serving glasses or ramekins
Ingredients:
200g white chocolate, finely chopped (7 oz)
300ml heavy cream, divided (10 fl oz)
2-3 high-quality Earl Grey tea bags, or 2 tablespoons of loose-leaf Earl Grey tea
3 large egg yolks
3 large egg whites
30g sugar (2 tablespoons)
1 teaspoon vanilla extract
Berries for garnish
Instructions:
Infuse the Cream with Earl Grey Tea:
Warm 100ml of heavy cream in a small saucepan over low heat until it's hot but not boiling. It should start to foam a little bit around the sides and steam a little. Remove from heat.
Add the Earl Grey tea bags or loose-leaf tea to the hot cream. Cover the saucepan with a lid and let the tea steep for 10-15 minutes. The longer you steep, the stronger the tea flavour will be. If you prefer a stronger tea flavour, steep a little longer but 15 minutes should do it.
Once steeped to your liking, remove the tea bags or strain the cream to remove the tea leaves into your heat-safe bowl (you’ll be adding the chocolate to this bowl). Allow the infused cream to cool to room temperature.
Prepare the Egg Yolk Mixture:
While the tea is steeping, separate the egg yolks from the whites.
In the bowl of egg yolks whisk together with half the sugar (15g or 1 tablespoon). Whisk until the mixture becomes pale and slightly thickened. This process is called "ribboning" because the mixture will form a ribbon-like trail when you lift the whisk.
Melt the White Chocolate with Infused Cream:
Add the white chocolate to the infused cream bowl.
Set the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water. Stir gently until the chocolate is completely melted and the mixture is smooth.
Remove from heat and let it cool slightly, but it should remain liquid.
Alternatively, you can melt the chocolate mixture in the microwave but you have to pulse in 15-30-second intervals so as to not heat the chocolate too much.
Temper the Egg Yolks:
Gradually add the melted chocolate mixture to the egg yolks, whisking constantly.
This gradual addition warms the egg yolks gently, preventing them from cooking and scrambling. The mixture should be smooth and well-combined.
Once combined add the vanilla extract and set aside.
Whip the Heavy Cream:
In a separate bowl, whip the remaining 200ml of heavy cream until it forms soft peaks.
This means when you lift the whisk, the peaks should gently fold over themselves. Be careful not to overbeat, as the cream can become grainy and butter-like.
If you are using a kitchen aid stand mixer, transfer the whipped cream into a cold metal bowl and store it in the fridge. This will keep its form while you work on the egg whites.
Clean the kitchen aid bowl and whisk for the egg whites.
Beat the Egg Whites:
In the now dry kitchen aid bowl whisk the egg whites. When they start to become frothy, gradually add the remaining sugar (15g or 1 tablespoon) and continue beating until stiff peaks form. Stiff peaks are when the peaks stand straight up when the whisk is lifted.
Do not bang the whisk on the bowl. This is a rookie mistake that pops the air bubbles you created in the egg white mixture.
Fold the Mixtures Together:
First, gently fold the whipped cream into the chocolate-egg yolk mixture using a rubber spatula. Use wide, sweeping motions to incorporate them without deflating the cream.
Folding is a culinary baking technique that is used when dealing with food items with lots of delicate air pockets in them like whipped cream. If it’s your first time folding, just be gentle and don’t over-mix.
Next, gently fold in the beaten egg whites in two separate additions. Meaning add half of the egg white mixture, fold/mix until combined and then add the second portion of the egg white mixture.
Folding in the egg whites incorporates air and keeps the mousse light and fluffy. Be careful not to overmix, as this can deflate the mousse.
Congrats, your mousse is done.
Chill:
Now spoon the mousse mixture into your serving vessel of choice whether it be a jar, glass or ramekin. I prefer anything clear so you can see the mousse from the side. I used to put them into champagne glasses for Valentine’s Day. 😉
Alternatively, if you have a piping bag, you can pipe the mixture in instead, this will help remove visible air pockets in the glass.
Cover with plastic wrap and refrigerate for at least 2 hours to allow the mousse to set.
Serve:
Garnish with white chocolate shavings, a light dusting of Earl Grey tea leaves, or fresh berries before serving. Dealers choice. Serve chilled.
Extra Cooking Tips:
Quality Ingredients: The quality of your ingredients, especially the white chocolate and Earl Grey tea, will significantly affect the flavour of your mousse. Opt for high-quality white chocolate with a high cocoa butter content for a smooth, luxurious texture.
Gentle Heat: When melting chocolate or infusing cream with tea, always use gentle heat to prevent burning or curdling. A double boiler is ideal for melting chocolate evenly without direct heat. You can overheat chocolate, which will alter the finished product.
Tempering Eggs: Tempering eggs is a crucial step to ensure they integrate smoothly into the mousse without cooking. Always add the hot mixture slowly to the eggs while whisking constantly. If you can’t pour slowly, just add little by little by the spoonful.
Folding Technique: The key to a light, airy mousse is gentle folding. Use a rubber spatula to fold, cutting through the mixture and then sweeping along the bottom and sides of the bowl. Rotate the bowl as you fold to evenly incorporate all ingredients.
Chilling Time: Patience is essential when chilling the mousse. It needs time to set properly and develop the right texture. Avoid rushing this step to ensure the best results.
Making this mousse in advance is like having an ace up your sleeve when dinner rolls around, leaving you to dazzle with the main course and this secret showstopper. And hey, why save it just for Valentine's? It's a hit for any dinner party or family gathering (just make sure to omit the tea if children are eating it).
I would encourage you to try this recipe out, not only because it’s a spot-on recipe but it has a lot of fundamental culinary techniques that are essential to know if you want to become a better cook.
If you are going to make this for your Valentine’s, I'd love to hear it! Leave a comment, share your thoughts, and don't forget to flaunt your mousse masterpieces with @the_eugefood on my socials.
You’ll Also Love These
Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
