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Earl Grey Teacups
This is a sophisticated dessert which looks stunning served in china tea cups. Serve warm in winter or chilled on a summer’s day. Fantastic with a scoop of Carte D’Or Amaretto and Vanilla Ice Cream.
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4 scoops of Carte D'Or Chocolate Inspiration (112g/200ml)
2 earl grey teabags
150 dried prunes
1 tsp lemon juice
4 tbsp chocolate sauce
10g chocolate shavings
Steep the teabags in 300ml of boiling water for 3 minutes, discard the teabags.
Place the dried prunes in a small pan. Cover with the tea and add 1 teaspoon of lemon juice. Boil for 5 minutes. Remove from the heat and strain the prunes.
Divide the stewed prunes between 4 china teacups.
Scoop a ball of Carte D'Or Chocolate Inspiration into each teacup. Drizzle over 1 tablespoon of chocolate sauce.
Decorate with chocolate shavings and serve immediately.