Chocolate tea cups with Raspberry Flavour Pearls

Chocolate Tea Cups with Raspberry Flavour Pearls

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!

Chocolate tea cups with Raspberry Flavour Pearls

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

Chocolate Creme

  • 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

Shortbread

  • 240g butter, room temperature
  • 60g icing sugar, sifted
  • 300g plain flour

Garnish

To do…

Put the chocolate (chop it up a bit first), eggs, and the vanilla in your blender. Blend briefly to break down the chocolate a little.
Heat the cream and coffee in a small saucepan on the stove until it just comes to the boil. While the blender is running, pour the hot cream in a steady stream into the hole in the top of the blender. The mixture will become thick and creamy. Let the blender run until everything is smooth.
Pour the chocolate into your tea cups and refrigerate for at least 2 hours.
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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.

Turn dough out onto the bench dusted with icing sugar and gently roll the dough into a long log. (think about how thick your log is here as that is the size your biscuits will end up being) Wrap the log of dough in glad wrap and allow to firm up in the fridge for 30ish minutes.
Once the dough is firm you can slice the cookies into 1/2 cm thick slices. Place onto your baking tray and bake for 10 or so minutes or until just golden.
Once cool they can be stored in an air tight container for up to 3 days.
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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