Chai Chocolate Pots

these contain raw eggs so if you're preggers you might want to skip them (sorry)

these contain raw eggs so if you’re preggers you might want to skip them (sorry)

There is a cupboard in our house where teabags go to die.

Being a tea fiend, I’ve bought a lot of it over the years. Some good buys, others not so much.

these bowls were just begging to be licked afterwards (sorry, that sounded dirty)

these bowls were just begging to be licked afterwards (sorry, that sounded dirty)

The ones that displeased me (too sweet, too many additives, too bitter) get unceremoniously crammed into the back of the cupboard because I hate throwing stuff away and I always think they’ll get drunk at some point.

Spoiler: they don’t.

desserts a-plenty!

desserts a-plenty!

Anyways, I’m almost scared to open that cupboard now in case the rejected teas have started breeding and some freakish abomination comes flying out at me, but I did. I delved inside to hunt down some chai tea bought a few months ago.

At the time I thought it was too sweet for my taste but then inspiration stuck – that smoky, spicy, sweet chai flavour would be perfect in a chocolate dessert.

And so it was.

silky smooth and delicious

silky smooth and delicious

These easy chocolate pots can be made well ahead of time (aka perfect dinner party food) and taste very silky, creamy and rich. I don’t own ramekins (I know, I know, a cook that doesn’t own ramekins…Gordon Ramsey would run out of curse words) so they went into tiny coffee cups.

Of course the cups were so tiny that I had to eat two. Had to.

Chai Chocolate Pots (makes 4-6)

*adapted from The Kitchen Revolution

  • 170g semi-sweet baking chocolate
  • 3 chai tea bags
  • 1 tbsp blackstrap molasses
  • 2/3 cup heavy cream
  • 1/2 cup whole milk
  • 2 large eggs, separated
  1. In a small saucepan bring the milk and the tea bags to a boil then turn off the heat and let them infuse for a few minutes while you prepare the rest of the ingredients.
  2. Melt the chocolate and the molasses together in a double boiler.
  3. When the chocolate has completely melted remove from the heat and whisk in the egg yolk followed by the milk (removing the teabags first!).
  4. With an electric whisk, beat the egg whites until they form stiff peaks and fold into the chocolate mixture.
  5. Whip the cream until it also forms stiff peaks then fold that into the chocolate.
  6. Pour into individual ramekins or espresso cups, depending on the volume it should fill between 4 and 6. Cover with clingfilm and let chill in the fridge for at least six hours.

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