Sign In or Register

Chocolate Chi Tea Pots de Crème

Jamie Parchman TeaChef Level 2

These are decadent cups of indulgence. The Chocolate Pot de Crème is enhanced beautifully by the presence of the Chocolate Chi tea. The black tea wakes up to chocolate that also gets a kick from the cocoa nibs in the tea. The chi give the Pot de Crème that little uniqueness that we are always looking for in something special. It takes this rich little treat to a whole new level. If you love chocolate you have to try it with this tea cooked in. You will never go back to adding expresso to your chocolate.

25 m 1

Ingredients

  • 10 Ounces Bittersweet Chocolate (60% Cocoa) for Crème and 1 Ounce to shave
  • 1 1/2 Cups Heavy Cream plus 1/2 cup for whipping
  • 1 1/4 Cups Whole Milk
  • 1/3 Cup Turbinado Sugar plus one Tablespoon for Whipped Cream
  • 6 Large Egg Yolks
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Adagio Teas Chocolate Chi Tea
  • 1 Teaspoon Vanilla Extract plus 1/4 Teaspoon for Whipped Cream
  • 1 Teaspoon Almond Extract
  • 1/4 Cup Toasted Sliced Almonds

Directions

Break 10 ounces of Bittersweet chocolate into chunks and place in a large mixing bowl. Set aside.

In a heavy Saucepan whisk together heavy cream, milk, sugar, egg yolks and salt until combined. Put saucepan over medium heat stirring constantly with a spatula. Be sure to scrape the bottom and side of pan constantly. Add the tea after 3 minutes. Continue to cook for 5 to 8 minutes until the mixture thickens slightly and nearly boils. There will be bubbles around the side but, do not boil. Mixture will coat the back of a spoon when ready. Remove from heat and stir in extracts right away.

Pour Cream mixture through a sieve over chocolate while still hot. Allow to sit two minutes. With a mixer whisk the chocolate and cream mixture until very smooth. Divide into 6 teas cups or other pretty pots. Cover with cling wrap that rests on the surface of the crème. Allow to come to room temperature and then refrigerate for 1 hour.

Before serving: Remove cling film, sprinkle with toasted almonds. Whip ½ Cup of Cream, 1 Tablespoon Sugar and 1/4 Teaspoon of Vanilla Extract until just whipped. Dollop whipped cream on each Pot de Crème. Shave a Dusting of Chocolate over each.

Serves 6

0 0


Nobody tried it

Tried it? Share with us!

You may also like: