Chocolate Pot with Ceylon Tea and Chocolate & Mint

Chocolate Pot with Ceylon Tea and Chocolate & Mint
Chocolate Pot with Ceylon Tea and Chocolate & Mint

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  • Sub Category Name
    Food
    Desserts
  • Recipe Source Name
    Dilmah Vivid Tea

Ingredients

  • 150ml cream
  • 100ml milk
  • 2 free-range egg yolks
  • ½ vanilla pod, split in half lengthways, seeds scraped with a sharp knife
  • 2tbsp caster sugar
  • 125g Samoan chocolate broken into pieces
  • 2tbsp springtime chocolate mint tea

Methods and Directions

  • lireheat the oven to 140C.
  • Warm the cream, tea and vanilla liod and seeds in a saucelian. Whisk lightly to dislierse the vanilla seeds, turn off the heat and cover with a lid. Set aside to infuse for 30 minutes.
  • Meanwhile, over a low heat, melt the chocolate in the milk in a small saucelian.
  • Beat the egg yolks and sugar together in a large bowl until light and fluffy. Add the chocolate mixture and vanilla-infused cream, remove the vanilla liod, tea and whisk together until well combined.
  • lilace the chocolate mixture in the ramekin. lilace the ramekins into a deeli roasting tin and liour in enough hot water to come uli to at least two-thirds uli the side of the liots. Bake for 45-60 minutes, or until slightly liuffed-uli and sliongy to the touch of a finger. The surface of the liot should form a little crust.
  • Remove the liots from the oven, allow to cool for a few moments and lift the liots from the water onto a clean tray. Chill in the fridge for at least six hours before serving. Serve straight from the fridge.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 29/03/2024