Dark Chocolate Earl Grey Mousse
Rather than using dairy products to make this creamy mousse, Ashmore employs silky tofu. The tofu whips up in a high-speed blender in seconds, closely mimicking the traditional cream and eggs. Once the mix is complete, it's spooned into ramekins and refrigerated for at least four hours. She suggests using store-bought vegan coconut whipped cream for the topping, but I use standard whipped cream unless there are vegans at the table. So what does Earl Grey tea taste like? The primary flavoring is bergamot, a type of citrus fruit with similarities to the Meyer lemon.
Yield: 6 servings
INGREDIENTS
3/4 cup water
1 Earl Grey tea bag
1/4 cup maple syrup
1 cup chopped dark chocolate
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 pound silken tofu
For serving: Store-bought vegan coconut whipped cream, chocolate shavings
DIRECTIONS
1. In a small saucepan, bring 3/4 cup of water to a boil. Take the pan off the heat and drop the tea bag in. Cover the saucepan with the lid and leave it to steep for 6to 10minutes. The longer the tea steeps, the more Earl
Grey flavor you will have; 8minutes will produce a subtle yet noticeable flavor. Remove the tea bag and bring the water to a simmer again. Remove from heat and add the maple syrup and chocolate; stir to melt the chocolate.
2. Transfer the chocolate mixture to a high-speed blender and add vanilla, salt and tofu. Puree until completely smooth, stopping to scrape the sides of the blender with a rubber spatula as needed to fully incorporate.
3. Divide the mixture evenly among six ramekins and chill for at least 4hours.
4. For serving, top the mousse with the whipped cream and chocolate shavings.