Earl Grey Chocolate Mousse with Orange Blossom Cream

Quite nice, but can be improved upon. It's very heavy, slightly bitter (though that might be due to the very dark chocolate), and the Earl Grey tea was hardly noticeable (that is to say: DB tasted it, I didn't) even though I already used double the amount of tea. I will probably make it again tomorrow with stronger (and perhaps even more) tea, and with double the amount of eggs, just to see if it makes it any lighter (today, I used 100g chocolate for 2 eggs, always one egg per person). I might even try Lapsang Souchong instead of Earl Grey. I'll try to get other chocolate, too - the one I used today had cocoa nibs in it and didn't really become liquid when I melted it.

We didn't make the Orange Blossom Cream, I hope to try it tomorrow. I could imagine using rose water instead of orange flower water - orange flower water always makes me think of soap!

Edited one day later to add: As announced, I made this recipe again, albeit, for testing reasons, only half the recipe with a quarter of the given amount of ('normal' dark) chocolate (50g chocolate for 2 eggs). Additionally, I added 2 teaspoons of sugar, and whipped it together with the egg yolks until they were nearly white, at least five minutes. You could really see how the volume of the egg yolks expanded!

Unfortunately, once I added the chocolate, this effect seemed to be gone again. I am thinking whether it might have been better not to use a kitchen machine once you've added the chocolate. In any case, don't use one once you add the egg whites!

The resulting chocolate mousse was wonderfully light but tasted slightly eggy and not very chocolatey. Perhaps I should aim for an egg-chocolate ratio somewhere in between...

PS: Still didn't taste any Earl Grey... I used Earl Grey again because I was afraid the smokey taste of Lapsang could be too strong, but now... Alternatively, coffee would probably work, or orange zest, or mint, or rose water (?)...

Edited another three days later to add: I used 75g chocolate per 2 eggs and served them in cute little cups to my guests. To my great surprise, the mousse was just as heavy as the first version! Very delicious, though, just not quite what I had expected given my experiments during the days before..

Tastewise, I ignored the Earl Grey and added some cardamom (nice spice!) and a pinch of salt to make the flavour come out more. I was planning to serve it with rosemary cream, but in the end I didn't.