Chocolate Pots have to be one of the easiest desserts to make (you would have to try really hard to get them wrong)....and unfortunately for the waistline, they are even easier to eat. These Chocolate Pots do have a little twist though, which sets them apart from other chocolate pot recipes and ensures a bit more of an adult taste. The Chocolate Pots here have been infused with a hint of Earl Grey tea and taste absolutely divine, especially if you're a fan of the chocolate orange combo.

O-Teas, a UK based speciality tea company, sent me some of their tea range to sample recently (I'm in love with their ginger tea which is so warming) and challenged me to use their Earl Grey tea in one of my recipes, hence these Chocolate Pots were born. This quintessentially British tea is typically a black tea, flavoured with oil from the rind of a bergamot orange. If you didn't know, bergamot is an intensely flavoured citrus fruit somewhere between the flavour of an orange and lemon, with a little grapefruit thrown in for good measure....and it works very well with chocolate!

The pyramid shaped bags make them ideal for infusing flavour and I used a couple of the tea bags to infuse the cream and milk, which forms the base of the chocolate pots. Once the cream had reached boiling point I whipped the tea bags out and poured the hot cream over the chocolate (I used half milk and half dark chocolate) to melt it. Doing it this way gave the Chocolate Pots a lovely subtle hint of earl grey flavour but if you wanted a stronger taste I would empty the contents of the tea bags into the cream then strain it through a sieve once the cream has come to the boil.

The Chocolate Pots will happily sit in the fridge for a few days so it's an ideal make ahead dessert for a summer BBQ or you could even freeze them if you wanted to. They have a fantastic silky smooth texture and are very very moreish- my waistline can vouch for that.

EARL GREY INFUSED CHOCOLATE POTS

 

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