Chocolate Tea Cups filled with a velvety rich creme, tart Raspberry Flavour Pearls and short bread dusted with crushed freeze dried raspberries…oh decadent afternoon tea here we come!
This is a super rich treat that takes a surprisingly short time to prepare. It’s also the perfect excuse to show off your precious tea cups (thanks Nana) .
What you’ll need – 4 servings
- 180 g or 1 generous cup dark chocolate
- 2 large eggs at room temperature
- 1 tsp vanilla extract – or paste if you have it
- 1 cup thickened cream
- 1 tbsp instant coffee (not necessary but nice)
- Cups or ramekins to serve
- Blender required to combine
- 240g butter, room temperature
- 60g icing sugar, sifted
- 300g plain flour
For the short bread…Preheat your oven to 180C and line a tray with grease proof paper. In a large bowl cream together the butter and sugar with an electric mixer until light & fluffy. Add in the flour and mix until the dough just comes together.
When it’s time to serve
Crush your raspberries – allow 1 raspberry per biscuit. I used a mortar & pestle but you could just as easily use the back of a spoon in a bowl. Place your biscuits probably 2 each on a tray or board and top with the crushed raspberries. Place your creme filled cups onto their saucers and top with Raspberry Flavour Pearls *tip…try using a fork to scoop out the Pearls. Pop your raspberry topped biscuits on the saucer and add a teaspoon and enjoy.
*Feel free to substitute your Pearls for another flavour. Take a peek here to see what others are available.
Until next time
from the Peninsula Larder Team