Needs one day prep time
Makes about 12 servings
1 1/4 (4 oz) white chocolate bars, chopped finely
1 1/2 cups heavy cream
2 bags vanilla chai tea
1 tsp vanilla extract
4 egg whites
3 T sugar
2 (4 oz) packages chocolate cups
Garnish with chocolate shards or decorate chocolate
Place white chocolate in medium heatproof bowl; set aside
Combine cream, contents of tea bags and vanilla extract in a small saucepan over medium heat. Cooking just until mixture boils. Strain mixture over chocolate, whisking until chocolate is melted and smooth. Cover and refrigerate for 8 hours or overnight.
Whip white chocolate mixture with an electric mixer on high speed until stiff peaks form; place in refrigerator.
In medium bowl and using electric mixture at high speed, whip egg whites until soft peaks form; add sugar. Continue whipping until glossy and stiff, about 30 seconds more.
Fold beaten egg white mixture into white chocolate mixture. Place mixture into pastry bag fitted with star tip and evenly pipe the mousse into chocolate cups, garnish as desired.