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Chocolate Pots de Crème
with CREAM EARL GREY BLACK TEA
INGREDIENTS
- 1 cup/240ml coconut milk (full fat)
- 1 teaspoon loose cream earl grey tea leaves
- 1 strip of lemon zest
- 1 strip of orange zest
- 2 large egg yolks
- 3 Tablespoons/36g coconut sugar
- ⅛ teaspoon sea salt
- 4 ounces/120g bittersweet chocolate (at least 70%), finely chopped
- Plus extra shaved bittersweet chocolate for topping
Super silky and intense, these earl grey infused chocolate pots de crème will make chocolate and tea lovers rejoice. These chocolate pots are just rich enough to satisfy your most intense chocolate cravings while remaining delicate and approachable. Dark and complex with the delicate flavor of black tea and the citrusy scent of bergamot, each spoonful is plush and velvety like the center of a good chocolate truffle.
Makes 8 servings // Total time: 1 hour 15 minutes // Active time: 10 minutes
instructions
- Preheat to 325ºF. Place small ramekins , oven proof jars or small coffee cups in a shallow baking pan .
- In a small saucepan , bring the coconut milk just to a simmer over medium-low heat.
- Add the tea leaves or tea bag if using and the strips of citrus zest; cover and let steep at least 10 minutes or up to an hour. Remove tea bag pressing firmly to release liquid or strain tea leaves and return the coconut milk to the pan.
- Bring the infused milk back to a simmer and turn off heat.
- Add in the salt and chopped bittersweet chocolate whisking until smooth.
- In a medium bowl, whisk together the egg yolks and coconut sugar until slightly thickened.
- Slowly whisk the warm chocolate mixture into the egg mixture until smooth.
- Divide the chocolate mixture evenly among the ramekins. Pour hot water (from the tap is fine) into the pan so it reaches halfway up the sides of cups.
- Bake until almost set (about 25 minutes).
- Remove pan from oven and let cool slightly. Carefully remove cups from hot water and let cool on wire rack.
- Cover and chill in the fridge until set (about 2 hours) or up to 3 days.
- Remove the chocolate pots from the fridge at least 10 minutes before serving for best texture. Top the pots de crème with shaved chocolate and serve.