Earl Grey Infused Chocolate Mousse / by Julie Schumacher

I've been wanting to bake with tea for ages. Once I started using more herbs in my baking it was only a matter of time before I started eyeing the chamomile.

But it was good old stodgy Earl Grey that won with this silly quick blender chocolate mousse. I had dabbled with individual souffles featuring a similar flavor combination but then I found this recipe from Food52 and realized sometimes easier is way better.

When I say this takes ten minutes, I'm not kidding one little bit. In the time it takes to steep the tea and orange rind, you can chop the chocolate and separate the egg whites. We have a Vitamix which made it even easier. How easy? I whipped up one batch while the kid was looking for her shoes.

Super creamy, with a hint of the tea and a nod to the orange but mostly just majorly chocolate. The recipe is naturally gluten free, doubles in a snap for simple scaling and stores easily in mini masons or whatever you have on hand. In the several times I've now made it I've yet to screw it up, and that's saying something.