I tested a modernist cuisine recipe for a dark chocolate mousse that was inspired by Hervé This and Heston Blumenthal of Fat Duck fame. I tried many ways to make a white chocolate mousse and it was always too liquidy, but adding more chocolate gives it the perfect consistency. Even though you may not think it will thicken, miraculously it does. In Russia, sour cherry preserves were traditionally offered with tea, as well as honey or sugar (which was very expensive). Serve this with a dollop of cherry preserves – it cuts the sweetness, too.

Servings: 4

Ready In: 3 hours, including chilling time

12 ounces (350 g) white chocolate, finely chopped

2/3 cup brewed Earl Grey tea

Place a large mixing bowl on top of another slightly smaller one that's filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.

Combine chocolate and tea in a medium-sized pan and melt the chocolate over low heat, stirring occasionally until uniform.

Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and beat with an electric mixer on medium speed for 5 minutes or until it looks like softly whipped cream. Do not over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.

Scrape into four serving cups and chill until ready to serve.