The velvety chocolate pairs well with the hints of Earl Grey, vanilla, sea salt and raspberry.
Dinner party coming up? These desserts are super quick and easy to make and will definitely impress your guests. They can even be made in advance to really take the pressure off on the day. We love anything that makes life that little bit easier.
Makes 4-6 portions
- 1 tsp earl grey
- 60ml boiling water
- 300 grams bittersweet (60-70% cacao*), finely chopped or in chips.
- 2 tbsp vanilla extract
- 250ml double cream
- 1 tsp flaky sea salt, plus more to finish
- 125ml whipping cream**
- Steep the tea in the boiling water for 5 minutes in a large bowl. Strain and release the water into the bowl. Add chocolate and vanilla to bowl and stir until chocolate starts to melt (it won’t melt very much, don’t worry, the cream will melt it thoroughly).
- Meanwhile, bring the cream to a boil over medium-high heat in a small sauce pan. Immediately pour into bowl with chocolate mixture. Stir until completely smooth and all chocolate is melted. Stir in sea salt.
- Pour the mixture into 4 to 6 ramekins, coffee, or tea cups. Cover and refrigerate for a least 2 hours or until pudding is chilled and set. Up to 24 hrs in advance (allow to come up to room temperature before serving).
- To serve, remove plastic wrap and top with lightly sweetened whip cream, sea salt and crumbles raspberries, if desired.
* If dark or slightly bitter chocolate is not for you, try using a blend of semi-sweet chocolate with bittersweet chocolate.
** add 2 teaspoons of sugar to 60g cup of whipping cream and beat until stiff peaks form.