Earl Grey Chocolate Pots de Crème Gourmande in the Kitchen

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Tea is the unexpected companion that does the trick flawlessly. For dark chocolate, in particular, Earl Grey is a real game-changer. With its bergamot flavor offering hints of citrus and florals.

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Earl Grey Chocolate Ganache. Finely chop your chocolate and transfer to a medium sized bowl along with your room temperature butter and set aside. In a saucepan, bring heavy cream and earl grey tea leaves to a simmer. Turn heat off and allow to steep for 15 minutes. Strain the cream, making sure to squeeze the tea leaves.

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Once simmering reduce heat to medium and stir softly being careful not to break the tea bags. If you do break them simply use a fine mesh sieve or cheesecloth to strain the coconut milk. Once the tea has turned the coconut milk brown (about 5-6 minutes) pour milk over chopped chocolate and coconut oil. Stir until creamy and melted.

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Steep for 10 minutes. Give the teabag a light squeeze (pressing a spoon against the side of the pan) and remove the teabag. Put the saucepan with the milk back on the stove over medium-low heat. Whisk in the chocolate, cocoa powder, and sugar (no need to add sugar if you used lavender simple syrup).

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Heat oven to 350° F. Coat an 8-cup fluted tube pan with cooking spray. Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside. Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate.

Earl Grey Chocolate Pots de Crème Gourmande in the Kitchen

Preparation. Step 1. Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes. Step 2

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Preheat oven to 350 degrees F (175 degrees C). Cream together butter, sugar, and tea. Beat in vanilla, then eggs, one at a time until incorporated. Sift together flour, cocoa powder, and baking powder; fold into egg mixture until just mixed. Drop cookies by rounded tablespoonfuls onto a ungreased cookie sheets.

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MAKE EARL GREY HOT CHOCOLATE. Heat milk and heavy cream. In a saucepan, simmer milk and 1/2 cup heavy cream on low heat until small bubbles form along the sides of the pan. Take off heat. Steep Earl Grey in hot milk for 10 minutes. Discard tea sachets. Return to low heat and stir in chocolate, sugar, and salt.

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Please read the recipe card for the full instructions. Simmer the Milk and Cream: Heat the milk and heavy cream in a small pot until it simmers. Infuse with Earl Grey: Remove from heat, add Earl Grey tea bags, and let them steep for 5-10 minutes. Remove Tea and Reheat: Remove the tea bags, return the pot to low heat, and add chocolate.

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Combine whipping cream and tea bags in a small saucepan. Gently warm cream to steaming, then remove from heat and allow the tea to infuse for at least 10 minutes, or up to 30. Meanwhile, melt the white chocolate over a bain marie or double boiler. Once infused, strain the cream using a fine mesh strainer. Discard the tea bags and any loose bits.

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Instructions. Preheat the oven to 400 F and line a cookie sheet with parchment paper or a silpat mat. Grind the tea in a clean spice grinder (or using a mortar and pestle) into a fine powder. Heat the milk to hot, and stir in the tea powder to steep while you prepare the rest of the dough.

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Step 1. Heat oven to 300 degrees. Set two 8-ounce shallow ramekins in a baking pan with sides at least 2 inches tall. Step 2. Add the cream to a small saucepan set over medium heat and warm until just bubbling around the edges. Turn off the heat, add the tea and let steep for 10 minutes.

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Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour. Step 2. Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt. Step 3.

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For the Earl Grey Chocolate Chip Cookies. ½ cup (4 ounces or 113 grams) unsalted butter, cut into 1-inch cubes. 1 Tablespoon finely ground Earl Grey tea (from 3 tea bags or 4 teaspoons loose leaf tea) 1 ⅔ cup (7.5 ounces or 213 grams) all-purpose flour. ½ teaspoon baking powder.

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Strain out tea leaves. Scoop cocoa mix into your favorite mug. Add a small splash of Earl Grey to your cocoa powder and stir to combine—this helps avoid lumps. Add the rest of your Earl Grey and stir. Top with favorite hot chocolate garnish, and enjoy! **You can also infuse your liquid with Earl Grey in advance.