Chocolate mousse with Earl Grey tea

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Ingredients

Serves 4

• 5 oz (150 g) dark chocolate (75% cocoa)
  
• 1 ¼ cups (30 cl) heavy whipping cream
  
• ¼ cup(30 g) confectioner's sugar
  
• 4 egg whites
  
• 1 ½ teaspoons Earl Grey tea

Preparation

• In mortar, grind tea leaves to a very fine powder
  
• Break chocolate into small pieces
  
• Melt pieces of chocolate in double boiler or in a pan over very low heat
  
• Beat egg whites until very stiff, adding confectioner's sugar at end
  
• Whip cream and add ground tea at end
  
• Pour melted chocolate into cream whipped with tea, making sure to mix very gently. To make it easier, add chocolate little by little.
  
• Mix stiffly beaten egg whites with chocolate cream, stirring very gently with a spatula.
  
• Pour chocolate mousse into individual ramekins and refrigerate 4 hours.

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