Recipe for Tea Strawberries and Cream in a Cocoa Cup

There are so many delightful ways to enjoy strawberries and whip cream, this recipe is sure to top that list. The wonderful honey notes in Golden needle black tea give the whip cream that certain je ne sais quoi. Place all that goodness in a chocolate cup and perfection is created.

Tea Strawberries and Cream in a Cocoa Cup (photo by Janet Sanchez, all rights reserved)
Tea Strawberries and Cream in a Cocoa Cup (photo by Janet Sanchez, all rights reserved)

3 plus 2 tbsp cups heavy cream
1 tbsp Golden needle black tea
1 tbsp water

Heat water to a boil then pour over the tea leaves. Allow the tea leaves to absorb most of the water. Add the plumbed leaves to the heavy cream. Allow it to steep in the fridge for 2-4 hours.

5 egg whites
¼ tsp cream of tartar

Beat with an electric mixer until the whites form soft peaks. Set aside.

8 oz semisweet chocolate pieces
2 tbsp tea cream

In double boiler or a small pot partially filled with water and a small metal bowl over the top place the chocolate over medium low heat. Allow it to melt then stir in the tea cream.

5 eggs yolks
1 cup sugar

Beat egg yolks ands sugar with an electric mixer until a pale golden color and thickened. Blend in the chocolate mixture until combined.

1 ½ cups flour
½ cup tea cream

Add in the flour and cream slowing just until blended. Once Blended add in about ½ cup of the whipped egg whites and blend to combine. Now fold in the rest of the egg whites taking care not to over mix. Using a greased muffin pan place the batter about 1/3 of the way up each cup. Place in a preheated 425°F oven for 6-8 minutes. Take another muffin pan and grease the underside of the pan. Yes, the underside. After 6-8 minutes the batter should have risen a little and should be partially cooked. Place the underside greased muffin pan on top and press down lightly. Just enough to cause the batter to rise up the side of each cup a little. Place it back into the oven and cook for another 6-10 minutes. Remove top pan then remove the cake cups from the bottom pan and let cool. Recipe makes 12 large cups or 24 small.

16 oz washed quartered strawberries
¾ cup powdered sugar
1 tsp pure vanilla extract

Beat the remaining tea cream, sugar and vanilla extract with an electric mixer to stiff peaks.

Place a few strawberries into the chocolate cup, place a dollop of tea whip cream on top and top with a few more strawberries. To make it a bit more decadent drizzle with chocolate sauce.

See more of Janet Sanchez’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

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