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" Ingredients \u2022 \u00BC cup heavy cream \u2022 1 T plus 1 tsp. loose Earl Grey tea \u2022 5 oz. bittersweet dark chocolate, finely chopped \u2022 6 large egg whites \u2022 \u00BC cup sugar \u2022 3 large egg yolks \u2022 8 to 12 chocolate wafers, crushed, such as Nabisco Famous (1 cup) \u2022 6 to 8 small meringue cookies, crushed (? cup) \u2022 1 T chopped candied orange zest  Directions Bring the heavy cream and tea to a boil in a small saucepan. Remove the pan from the heat and let the tea infuse the cream for 15 to 20 minutes. Strain the liquid through a fine-mesh sieve into a measuring cup. If needed, add enough extra cream so that it measures \u00BC cup. Place the chocolate in a microwavesafe bowl and heat on low power in the microwave until melted. Pour the melted chocolate into a large mixing bowl. Return the infused cream to the saucepan and heat to just under a simmer; pour the hot cream over the chocolate. Using a spatula, stir the mixture until smooth. Set it aside and keep warm.  Put the egg whites in the bowl of a mixer. Beat on medium-low speed just until foamy. Increase the speed to medium-high and sprinkle in the sugar in three additions, beating until the whites form soft peaks.  In a separate bowl, whisk the egg yolks and very slowly pour in the warm chocolate mixture, stirring until fully incorporated. Using a spatula, gently fold in the beaten whites. Spoon the chocolate mousse into four 8- to 10-ounce glasses. Refrigerate for at least 1 hour before serving. The mousse may be prepared 1 day in advance and kept refrigerated.  Before serving, sprinkle each glass with the crushed chocolate wafers, meringue cookies, and the orange zest. Makes 4 servings. This recipe was originally featured in &amp;quot;Daniel&amp;#039;s Dish: Parfait&amp;quot;.  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2439/chocolateearl-grey-tea-parfait-recipe-a-62907/>