Chocolate tea-pots
By Sarah Cook
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 - Easy
Nutrition per serving
- kcal 265
- fat 20g
- saturates 12g
- carbs 18g
- sugars 17g
- fibre 0g
- protein 3g
- salt 0.1g
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.
