- 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.