Blackberry Bergamot Mousse

Homecomings, jobs-well-done & birthdays meant your desert of choice. Chocolate mousse was always my request. There are even photos of me proudly smeared with the stuff. This much loved recipe made numerous appearances (& still does) at our dinner table. Incredibly rich, velvety smooth & intensely chocolate-y I always imagined this dish as effortlessly elegant. Something seemed very chic, very oo-la-la to me. Maybe it's the name, "mousse," sounds a bit fancy, no? Whatever the source of this dessert's chicness, it's a perfect summer treat.

Blackberry Bergamot Mousse, for six

2 earl grey tea bags

3/4 c. milk

6 oz. semi-sweet chocolate chips

3 tbsp. strong coffee

6 black berries

2 eggs

Steep the tea bags in the milk over medium-high heat. Heat the milk until scalding* but not boiling. Meanwhile, toss the chips, coffee & eggs in the blender. Pour the milk/tea mixture over the chips just before it boils. Blend for 2 minutes.

Pour into tea cups, ramekins or other small dishes & chill for at least 6 hours (over night is best). Top with a black berry & serve.