- Preparation and cooking time
- Plus chilling
- Makes 12
Not only are these rich desserts served in tea cups, they're also infused with Earl Grey and English Breakfast tea
- STEP 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.