Earl Grey Infused Chocolate Mousse

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1.1 min read
infuse Pritikin Recipe

Earl Grey Infused Chocolate Mousse

Course: Dessert, Drinks, Entertaining
Cuisine: Vegetarian
Yield: 6 half-cup servings


Mousse Ingredients

  • 2 Earl Grey tea bags
  • 2.5 cups soymilk or skim milk hot boiling
  • 3 cups Hershey's cocoa powder (unsweetened)
  • 1/4 cup Splenda
  • teaspoons vanilla extract
  • 1/4 cup egg whites whipped until fluffy
  • 6 mint (spring fresh) for garnish

Fruit Compote Ingredients

  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • tablespoons apple juice concentrate


To make fruit compote:

  • Combine all three berries and apple juice concentrate in a small pot on the stove.
  • Cook over medium heat until thick, stirring occasionally.

To make mousse:

  • Brew tea bags in boiling hot milk for 5 minutes.
  • Meanwhile, in a dry stainless steel bowl, pour cocoa powder and Splenda. Using a wire whip, mix well.
  • Gradually add the hot milk/tea mixture while whipping constantly until mousse mixture is smooth. Mix in the vanilla extract.
  • Fold in the whipped egg whites.
  • In each of 6 martini glasses, place 2 tablespoons of fruit compote. Then pour a half-cup of mousse on top.
  • Refrigerate and serve cold, garnished with a sprig of fresh mint.
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