Recipe: chocolate ganache tea cups

Chantal says: This is one of my favourite, super easy recipes, also perfect for all those fussy “no wheat, no dairy, no eggs” people.

She’s right, this isn’t one of those sorry apologies for deserts that people on restricted diets get, and it’s so easy it would almost be rude not to give it a go. I like it best in pretty Moroccan tea glasses made with mint tea.

Here’s her recipe:

Quite simply find your prettiest small coffee cups or shot glasses, and get one for each person. You’ll also need a wand/stick blender.

Measure the fluid volume of one cup/glass – lets say it is 50ml. We now have to do some simple maths. Divide the volume by 2, then multiply by the number of people you’re feeding.

Taking that example:
50 divided by 2 = 25 x by number of people (say 6) = 150

Do your own maths now!

Now you need to get 150g of the very best dark chocolate you can afford, and break into squares.

Make your favourite fragrant tea, by infusing a bit more than 150ml of boiling water in a pot with your tea of choice. Earl Grey, Jasmine and Green teas are lovely, and I personally prefer lighter teas to plain black teas.

After a couple of minutes, pour approx 150ml of hot tea onto the chocolate in the wand mixing jug, leave for a couple more minutes for the chocolate to melt, and then whizz.
Pour into the glasses/cups and cool in the fridge for an hour or two. It will be very liquid and a bit frothy but don’t worry, it will firm up when cool.

You should have a delightfully smooth, creamy (with no added cream), refreshing pudding. It’s best eaten on the same day as the sublime texture is somewhat ephemeral.
If you want to be really wicked, serve with cream.

Try your own version, and let us know what it’s like.

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