Chocolate tea-pots
Not only are these rich desserts served in tea cups, they're also infused with Earl Grey and English Breakfast tea
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Difficulty and servings
Makes 12
Preparation and cooking times
Prep 10 mins
Cook 5 mins
plus chilling- 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.
PER CUP
265 kcalories, protein 3.0g, carbohydrate 18.0g, fat 20.0 g, saturated fat 12.0g, fibre 0.0g, sugar 17.0g, salt 0.1 g
Recipe from Good Food magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2138641/
Difficulty and servings
Makes 12
Preparation and cooking times
Prep 10 mins
Cook 5 mins
plus chillingIngredients
- 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
PER CUP
265 kcalories, protein 3.0g, carbohydrate 18.0g, fat 20.0 g, saturated fat 12.0g, fibre 0.0g, sugar 17.0g, salt 0.1 g
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10 May 2012
michelle waugh rated and commented on this recipe
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