Dark Chocolate Earl Grey Mousse

dishes of chocolate mousse with cream and shavings
Prep Time: 
35 minutes, plus 4 hours chill time
Number of Servings: 
Serves 6
Recipe Source: 
Big Bites by Kat Ashmore ($35, Rodale Books, 2024)


  • 1 Earl Grey tea bag
  • 14 cup maple syrup
  • 1 cup chopped dark chocolate
  • 12 tsp vanilla extract
  • 14 tsp kosher salt
  • 1 lb silken tofu
  • Coconut whipped cream for serving (optional)
  • Chocolate shavings for serving (optional)


  1. In a small saucepan, bring 34 cup of water to a boil.
  2. Take water off heat and drop tea bag in. Cover saucepan with lid and leave to steep for 6 to 10 minutes. The longer the tea steeps, the more Earl Grey flavor you will have; 8 minutes will produce a subtle yet noticeable flavor. Remove tea bag and bring pot to a simmer again. Once again remove from heat, add maple syrup and chocolate, and stir to melt chocolate.
  3. Transfer chocolate mixture to a high-speed blender. Add vanilla, salt, and tofu. Purée until completely smooth, stopping to scrape sides of blender with a rubber spatula as needed to fully incorporate.
  4. Divide mixture evenly among six ramekins and chill for at least 4 hours.
  5. When serving, top mousse with whipped cream and chocolate shavings, if using.


  • It’s incredible how silken tofu will whip up in seconds and so closely mimics the cream and eggs used in a traditional mousse. No one will ever believe there is tofu in their chocolate mousse.
  • The Earl Grey tea provides a subtle floral note. Finish these with a bit of store-bought coconut whipped cream (which is also vegan).
Nutrition Info: 
Mousse only: 318 Calories, 9 g Protein, 1 mg Cholesterol, 29 g Carbohydrates, 19 g Total sugars (10 g Added sugars), 4 g Fiber, 19 g Total fat (10 g sat), 96 mg Sodium, ★★ Iron, Magnesium, Phosphorus, Vitamin B2 (riboflavin), Calcium, Zinc


Kat Ashmore

Kat Ashmore is the chef, recipe developer, and digital creator behind Kat Can Cook. She graduated from the award-winning Institute of Culinary Education in New York and went on to work for Martha Stewart, developing retail recipes and producing cooking segments on the eight-time Emmy Award-winning show.