Chocolate tea-pots
Not only are these rich desserts served in tea cups, they're also infused with Earl Grey and English Breakfast tea
- Prep: 10 mins
Cook: 5 mins
Plus chilling
- Makes 12
- Easy
Ingredients
- 225ml double cream
- 175ml whole milk
- 1 Earl Grey tea bag
- 1 English Breakfast tea bag
- 375g mix of milk and dark chocolate, roughly chopped
Method
-
Put the cream, milk and contents of
the teabags in a saucepan. Gently bring
to the boil, then pour through a fine
sieve over the chocolate in a big bowl.
Stir until all the chocolate is melted.
Scrape into a jug and divide between
12 small cups or pots. Chill until firm.
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