Chocolate tea-pots

Chocolate tea-pots

Not only are these rich desserts served in tea cups, they're also infused with Earl Grey and English Breakfast tea

Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 5 mins

plus chilling
Freezable

Method

  1. 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 3g, carbohydrate 18g, fat 20 g, saturated fat 12g, fibre 0g, sugar 17g, salt 0.1 g

Recipe from Good Food magazine, May 2012.

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Latest comments and suggestions

  • 10 May 2012

    michelle waugh rated and commented on this recipe

    4 stars

    I made this recipe last weekend and it was a huge success! I wasn't sure when I first read the recipe, but the flavour of the tea makes a very refreshing, naughty snack without being sickly. I will definitely make these again!

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Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 5 mins

plus chilling
Freezable

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
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PER CUP

265 kcalories, protein 3g, carbohydrate 18g, fat 20 g, saturated fat 12g, fibre 0g, sugar 17g, salt 0.1 g

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