1. Infuse the Tea

1. Heat the milk in a small saucepan until steaming (not boiling).

2. Add the Earl Grey tea bags and let steep for 5–7 minutes.

3. Remove tea bags, squeezing gently to extract flavor.

4. You should have a delicately fragrant, slightly creamy tea — this will flavor the mousse base.

2. Melt the Chocolate

1. Break the chocolate into small pieces and melt gently in a heatproof bowl set over a pan of simmering water (double boiler method), or in short bursts in the microwave.

2. Stir until smooth and glossy.

3. Whisk in the warm infused milk, a little at a time, until well combined and silky.

4. Add a pinch of salt and vanilla if desired. Let cool slightly.

3. Whip the Cream

• In a chilled bowl, whip the cream until soft peaks form.

• Set aside in the fridge.

4. Whisk the Egg Whites

• In a clean bowl, whisk the egg whites until foamy.

• Gradually add the sugar and continue whisking until glossy soft peaks form.

5. Combine

1. Stir the egg yolks into the cooled chocolate mixture.

2. Gently fold in the whipped cream using a spatula.

3. Finally, fold in the beaten egg whites — in two or three additions — until smooth and airy.

   • Be gentle to keep the mousse light and fluffy.

6. Chill

• Spoon into individual ramekins, glasses, or cups.

• Chill for at least 2–3 hours (or overnight) until set.

7. Serve

• Top with a dollop of whipped cream, chocolate curls, and a touch of orange zest or flaky sea salt.

• Serve cold and enjoy the layers of rich chocolate and floral tea flavor.