Some recipes in Big Bites are nothing short of magical, and this vegan, gluten free Earl Grey Dark Chocolate Mousse is one of them. I made this recipe on Good Morning America last month and the anchors’ faces when they tried their first mouthfuls were… *chefs kiss*. They also didn’t believe me when I told them what made this mousse so silky soft and downright simple. It also makes this dessert gluten free and vegan-friendly. Any guesses?
Okay, okay, I’ll let you in on the secret already…. Silken Tofu! An entire block of it! Silken tofu mimics the cream and eggs used in traditional mousse recipes which ultimately means less time whipping and more time enjoying this magical, healthy take on your classic mousse recipe.
And if Earl Grey isn’t your favorite flavor, know that it’s up to you how pronounced you make it. Of course, you could skip the teabag altogether if you wanted to, but I recommend giving it a go at least once. I steep my tea bag for 8 minutes for a subtle yet noticeable flavor.
This mousse comes together in a blender, sets overnight in the fridge, and is the perfect way to cap off a dinner party, or as a sweet treat for yourself after a busy day!
A big thank you to Christine Han Photography for capturing this and all of my cookbook recipes so beautifully!
How To Make My Dark Chocolate Earl Grey Mousse
Step 1. In a small saucepan, bring ¾ cup of water to a boil.
Step 2. Take the water off the heat, and drop the tea bag in. Cover the saucepan with the lid and leave it to steep for 6-10 minutes.
Step 3. Remove tea bag and bring the pot to a simmer again.
Step 4. Once again remove from the heat, add the maple syrup and chocolate and stir to melt the chocolate.
Step 5. Into a high-speed blender, transfer the chocolate mixture, vanilla, salt, and tofu and purée until completely smooth.
Step 6. Divide the mixture evenly among 6 ramekins and chill for at least four hours.
Step 7. When serving, top the mousse with the whipped cream and chocolate shavings, if using.
Step 8. Enjoy!
This Dark Chocolate Earl Grey Mousse is special because:
You get to skip all the whipping thanks to the addition of silken tofu!
The subtle Earl Grey flavor takes this classic dessert to a whole new level.
The hard work is done in a blender and it sets overnight in the fridge!
Sweets, treats and all things moreish!
Chocolate Olive Oil Cake (Gluten Free, Dairy Free)
3-Ingredient Salted Caramel Sauce (vegan, Refined Sugar Free)
Super Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)
Blueberry Dump-It Cobbler (Gluten Free)
My Magic Lemon Meringue Pie Pudding
If you make my Dark Chocolate Earl Grey Mousse, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Dark Chocolate Earl Grey Mousse (Vegan, Gluten-free)
- 1 Earl Grey tea bag
- ¼ cup maple syrup
- 1 cup dark chocolate chopped (use dairy-free chocolate to make this vegan)
- ½ teaspoon vanilla extract
- ¼ teaspoon Kosher salt
- 1 pound silken tofu
- Coconut whipped cream for serving
- Chocolate shavings for serving (optional)
- In a small saucepan, bring ¾ cup of water to a boil.
- Take the water off the heat, and drop the tea bag in. Cover the saucepan with the lid and leave it to steep for 6-10 minutes. The longer the tea steeps, the more earl grey flavor you will have, so I do 8 minutes for a subtle yet noticeable flavor.
- Remove tea bag and bring the pot to a simmer again.
- Once again remove from the heat, add the maple syrup and chocolate and stir to melt the chocolate.
- Into a high-speed blender, transfer the chocolate mixture, vanilla, salt, and tofu and purée until completely smooth, stopping to scrape sides of the blender as needed with a rubber spatula to fully incorporate.
- Divide the mixture evenly among 6 ramekins and chill for at least four hours and up to overnight.
- When serving, top the mousse with the whipped cream and chocolate shavings, if using.