Chocolate Tea Pots

[ watch this space for images of the demo at today's Taste of Christmas 03 Dec 2010 to 05 Dec 2010 ]

This is one of the simplest and most delicious chocolate pudding recipes I have ever made. The scalded cream cooks the chocolate, and the earl adds a delicate, perfume. The texture is sublime, and it is one of the simplest forms of ganache.

  • 125g 4 oz real dark chocolate (see p?)
  • 350 ml 12 fl oz single cream –
  • 1 tablespoon best earl grey tea
  • 1 teasp orange flower water
  1. Make the tea in a pot using a teacup of boiling water, leave for one minute only?
  2. Finely chop the chocolate (page x) and put it into a heatproof bowl.
  3. Scald the cream by boiling it, use a pan with plenty of room for expansion.
  4. Pour the cream in bit by bit onto the chocolate.
  5. Use a rubber spatula to stir it in, ensuring a smooth emulsion.
  6. Then add the strained tea in the same way to keep the emulsion,
  7. finally add the orange flower water.

Pour into small coffee cups, glasses or ramekins and chill for at least 2 hours.

2 Comments

Leave a Reply

Leave a Reply