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
“There are few hours in life more agreeable than the ceremony known as afternoon tea”
― Henry James
7 years ago 2 chefs started cooking up a business idea and Flavour Pearls were created.
Subscribe to our newsletter and stay updated to our best offers and deals!