Earl Grey Infused Blender Chocolate Mousse

1. 1

   Bring water to a boil. Add tea bag, orange zest, and sugar. Cover and steep for five minutes.

2. 2

   Place chocolate chips 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. 3

   Add egg whites to the blender, cover, and blend on high for about 60 seconds.

4. 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. 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!

* Per serving · 4 servings · Values may vary.