Chocolate Tea Pots

Preparation info
  • Serves


    • Difficulty


Appears in
Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

By Chantal Coady

Published 2003

  • About

This is one of the simplest and most delicious chocolate pudding recipes I have ever made. The scalded cream cooks the chocolate, and the tea adds a delicate perfume. The texture is sublime, and it is one of the simplest forms of ganache.


  • 125 g real dark chocolate
  • 400 ml single cream
  • 1 tbsp


Finely chop the chocolate and put it into a large heatproof bowl. Scald the cream by bringing it to the boil. Add the tea and leave to stand for 2 minutes; strain.

Pour the cream bit by bit on to the chocolate. Use a rubber spatula to stir it in, ensuring a smooth emulsion. (If it gets too cool to melt the chocolate, you may have to heat it gently again.) Add the orange flower water.