Over the weekend we were in Portland for a family member's memorial service. He was my age, early 30s, with a wife and children. Extremely too young to be saying goodbye. My brother gave the eulogy and he did a great job, he was much braver than I was. We watched a slideshow of photos while his twin girls ran around through the church. It was heartbreaking. Watching my aunt say goodbye to her son. Seeing his children smiling and giggling as they are too young to understand. It was a sad hard day. I hadn't spoken to my cousin in quite a few years. Different life choices kept us apart. And that is something I have to live with, deal with. The guilt. The what if's. I wish it was different. We needed more time.
My apologies for the depressing story. But that's life sometimes. There are moments, especially in this world of blogging and social media where it seems we always share the perfect moments. Hide away the messy house, dirty kitchen, un-showered hair, realness that is our day to day. So instead of cleaning the house, unpacking our bags, running some laundry, I said screw it. And made this earl grey chocolate mouse instead. It was the right decision.
Besides the waiting time, this dessert is incredibly easy and ridiculously good. Top it off with some whipped cream, or don't. Add some sprinkles, maybe some nuts? I did crushed graham crackers. Because I wanted that chocolate mousse pie sort of a dessert but was way too lazy to actually make the pie.
Earl Grey Chocolate Mousse
adapted from Oh, Ladycakes
3/4 cup almond milk (I have done this with whole milk too, which makes it extra thick and creamy)
7 oz. dark chocolate, chopped
1 earl grey tea bag
Place the tea bag in almond milk and let steep.
Using a wide bowl, fill it halfway with ice cubes and set aside.
Using a double broiler, fill the bottom pan with 1" of water and place broiler insert or large bowl over top. Fill with chopped chocolate and melt the chocolate over medium, stirring occasionally. Once it is completely melted, place the broiler insert into the large bowl filled with ice cubes. Remove the tea bag, and add the earl grey infused almond milk to the chocolate. Stir with spatula until almost combined. Using a hand mixer, or kitchen-aid, beat the mixture for 4-5 minutes, first on low and gradually increasing to medium speed. There will at first be a lot of bubbles, at about 4-5 minutes the bubbles will fade. Quickly fill your small jars. Give them a quick tap on the counter and cover them. Place in the refrigerator and let set for at least 2 hours.