Earl Grey & Hazelnut Chocolate Mousse

Spring is in the air, and there’s no better celebration for it than a floral, rich chocolate mousse that’s both impressive and laughably easy to make. The candied, toasted hazelnuts only enhance the complexity of the delicate Earl Grey flavour. There’s no better cure for a mediocre day than a fancy dessert, and this Earl Grey & Hazelnut Chocolate Mousse is no exception! Oh, and did we mention that it’s completely dairy free?

A Brief History of Earl Grey

Originally, I thought Earl Grey was its own variety of tea, such as a green tea. It turns out, Early Grey is a tea blend, primarily using black tea and bergamot oil.

As for ricotta cakes, they are primarily known for their heavy Italian origin, although there is some evidence dating ricotta all the way back to the Bronze Age. Yogurts and ricottas are both fermented whey products, coming from sheep, goats, or cows, and are often difficult to preserve for long periods of time. That’s why things like baking are such a good way to utilize such an abundant and labour-intensive ingredient.

Why is tofu such a good stabilizer?

Tofu is a water-soluable product that results from the fermentation of soybeans. The coagulation used to turn soy milk into tofu is called Calcium Sulfate. It works both as the emulsifier and the preservative, allowing the product to stabilize to the point of being shelf-stable. The soy protein found in the beans, are also the basis for its fermentation and also aids in the initial gelling of the tofu. The soybeans themselves produce a soy protein that is often extracted to use in many areas of food production for its intense emulsification properties, including in some yogurts and gels.

Molecular Structure of Isoflavones

This protein is the basis for being an excellent mousse stabilizer. These proteins provide a good balance of in the amino acid composition of the mixture, as well as have a high holding capacity of water and oil. Several specific proteins of note are daizein and isoflavone. Isoflavones establish bonds of great strength and regularity using O-H bonds. It is also being studied for many purposes, such as its ability to aggressively scavenge for free-radicals.

Earl Grey & Hazelnut Chocolate Mousse

Simone Peironnet | 5/10/2023

prep time: 5 minutes | cook time: 20 | cooling time: 4 hours | total time: 4.5 hours

Servings: 4-6

Ingredients - Mousse:

• 4 Earl Grey Tea Bags
• 1 Can Full Fat Coconut Cream
• 7-10 oz / 1.5-2 Cups Dark Chocolate Chips, depending on your love of chocolate
• 3 Tbsp Brown Sugar
• 1 Tbsp Vanilla Extract
• ¼ tsp Allspice
• ½ tsp Cardamom
• A pinch of salt
• 12 oz. Silken Tofu OR Soft Tofu
• 1/3 Cup Water
  

Ingredients - Candied Hazelnuts:

• 1/2 Cup Hazelnuts
• 3 Tbsp Brown Sugar
• 1/2 Tbsp Water
• Pinch of Salt
  
  

Special Equipment: Blender

Serving Suggestions:

• A Light Cocktail
• A Board Game
• A Murder Mystery Book or Movie
• A Cute Date Night

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Instructions - Mousse:

1. In a small saucepan over medium heat, add your coconut cream. Stir until well combined. Once warm, add tea bags and allow to simmer lightly, covered, for 5 minutes. Use a spoon to press on the tea bags to release any extra liquid they hold before removing and discarding the used bags.
   
   
2. Turn off the heat, then whisk your chocolate, sugar, salt, cardamom, and allspice into your earl grey mixture. Whisk until all chocolate has dissolved.
   
   
3. To a blender, add your vanilla extract, water, tofu, and chocolate mixture. Blend until smooth, making sure to lightly scrape down the sides as you go.
   
   
4. Divide evenly into small individual jars, then refrigerate until set (around 4 hours). Top with candied hazelnuts around halfway through the setting process. Enjoy the fruits of your labour with a friend and cocktail!

Instructions - Candied Hazelnuts:

1. Preheat your oven to 350F/180C. On a lined baking sheet, add your roughly chopped hazelnuts. Toast until fragrant and golden brown, around 3-5 minutes.
   
   
2. In a small saucepan over low heat while your hazelnuts toast, add your water, sugar, and salt. Whisk until smooth and well combined. Allow to stay on a medium-low heat until lightly bubbling (2-4 minutes), then pour over your toasted hazelnuts. Toss your hazelnuts to fully coat them in the caramel, then set aside to cool.
   
   
3. Once cooled and hardened, add your candied hazelnuts to the top of your mousse and enjoy!
   
   
   

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Product Suggestions for this Recipe

Our favourite cake molds havembeen thrifted but we tried to find some of our favourite types of baking equipment at easier-to-access-locations.

Webake 7 Inch Fluted Tube Pan Non-stick (Copy)

KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red (Copy)

Mora Ceramic Flat Plates Set of 6 - 8 in (Copy)

Hungry for more dessert recipes? Give these a try!

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Looking for more spring-time meals? Check these out!