The Do-Your-Mom-Proud Dessert

Rachel Tepper Paley
·Editor
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Photo credit: Food52

Many of us have cooked alongside our mothers since we were little (when the primary appeal was being permitted to lick a spoon or a beater). This Mother’s Day, show off all she’s taught you with a dessert high on “wow” factor and low on effort—thanks to a little shortcut. Because if Mom taught you anything, it’s that a shortcut that doesn’t sacrifice substance is one worth taking.

Our suggestion: Earl Grey–infused chocolate mousse. It’s intensely chocolatey, with bergamot–laced tea and freshly grated orange zest contributing notes of sophistication to show her just how much you’ve matured since those teenage days of class cutting and door slamming. A dollop of mascarpone (or Greek yogurt or whipped cream) offers an extra layer of decadence, because why not?

And now for that shortcut: The mousse is made in a blender, which makes your life a heck of a lot easier. Mom will definitely approve (and might even tear up with pride).

Earl Grey–Infused Blender Chocolate Mousse
From Food52
Serves 4

6 ounces high quality bittersweet or semisweet chocolate, chopped (or 2/3 cup chocolate chips)
1/2 cup boiling water
1 Earl Grey tea bag
2 teaspoons freshly grated orange zest
4 teaspoons granulated sugar
2 teaspoons vanilla extract
2 large egg whites
Lightly sweetened whipped cream, mascarpone, or Greek yogurt (for topping)

Bring water to a boil. Add tea bag, orange zest, and sugar. Cover and steep for five minutes.

Place chopped chocolate and vanilla extract in blender. Strain steeped tea into blender (you want just the liquid in the blender, not the zest). Let sit about 30-60 seconds to allow the chocolate to begin to melt. Cover the blender and blend on high for 15 to 30 seconds.

Add egg whites to the blender, cover, and blend on high for about 60 seconds.

Divide mousse between 4 small serving containers. (Get creative! Think 1/2 pint mason jars, tea cups, cute bowls, etc.) Cover and refrigerate until set. This usually takes about 3 to 4 hours, but can be done up to 2 days in advance.

Top mousse with a dollop of lightly sweetened whip cream, mascarpone, or greek yogurt, and serve. I used greek yogurt with a pinch or orange zest and a splash of orange juice quite successfully, but play around with your own favorite flavorings!