EARL GREY CHOCOLATE MOUSSE
6 egg yolks ½ cup sugar 2 ½ cups heavy cream, divided 3 ½ tbsp Earl Grey Tea leaves 2 ¼ cup dark chocolate chips, chopped
Directions: Mix egg yolks on high until white, add in sugar until mixed in. In a medium sauce pan combine 1 cup cream and tea; bring to a slight boil, remove from heat and steep for about 10 minutes.
Strain tea leaves, be sure to squeeze out as much cream as possible. Heat cream again until just warm and then stir half of cream into egg mixture. Add egg mixture back to the other half of cream in saucepan and cook over low heat for 5 minutes. (This keeps eggs from over cooking.) Stir constantly until thickened. Just before 2 hours are up, mix the remaining cream in the frozen bowl on high until stiff peaks occur. Fold in chocolate. Spoon into desired serving bowls and chill until ready to serve. During the 2 hours, place your mixing bowl and beaters in the freezer so they get get extra cold in preparation for whipping remaining cream. Stir in chocolate and mix until melted over low heat. Remove from heat, cover and place in the refrigerator for 2 hours. Stirr occasionally.