Best Chocolate Tea Recipes

EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST

Steps:

• Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
• 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.
• In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
• To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

CHOCOLATE CHAI TEA

Steps:

• In a saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 5 minutes. Remove tea bags.
• Stir in sugar and cocoa. Bring to a boil; reduce heat. Add milk, vanilla, spices and salt. Cook and stir over medium heat until mixture is heated through, about 5 minutes. Do not boil. Strain, if desired. Pour into warm mugs. Garnish each with whipping cream and a sprinkle of nutmeg, if desired.

PEPPERMINT TEA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
• Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
• Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
• Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.

GLAZED CHOCOLATE TEA BREAD

Steps:

• In a bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds. Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2-1/2 minutes, scraping bowl occasionally. Fold in the chocolate chips and nuts. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.

BANANA CHOCOLATE-CHIP TEA CAKE

Steps:

• Heat oven to 350 degrees. Lightly oil a fluted 10-cup Bundt pan. Using an electric mixer, beat together butter and sugar until very soft, pale and fluffy. Beat in eggs one by one, then vanilla.
• Add mashed bananas; batter may look speckled and grainy. Add flour, baking powder and baking soda. Add buttermilk, and mix until smooth. Fold in chocolate morsels.
• Scrape batter into Bundt pan. Place pan on baking sheet in oven and bake until a tester inserted into cake comes out clean (except for melted chocolate), about 45 minutes.
• Cool cake in pan for about 10 minutes, then unmold onto a serving plate. Allow to cool another 15 minutes, then dust with confectioners' sugar passed through a fine mesh sieve. Serve slightly warm or at room temperature.

CHOCOLATE-FILLED RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F. In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla with electric mixture on medium speed until well mixed. On low speed, beat in flour, salt and walnuts.
• For each cookie, shape scant measuring tablespoonfuls dough around chocolate star to make 1-inch ball; place 2 inches apart on ungreased cookie sheets.
• Bake 12 to 15 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl, mix sugar coating ingredients.
• Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.

CHOCOLATE CUPCAKES WITH A CHOCOLATE, ORANGE AND CLOVE INFUSED GANACHE FILLING AND A CHINESE SPICED TEA BUTTERCREAM

Steps:

• Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular-size cupcake liners.
• Combine the granulated sugar, flour, buttermilk, 8 fluid ounces water, oil, cocoa powder, vanilla extract, baking soda, baking powder, salt and eggs in a mixer and whisk on speed 1 until all the ingredients are incorporated. Scrape down the sides of the bowl with a spatula and mix on speed 2 until the batter is lump free.
• Fill the cupcake liners half full with the chocolate batter and bake for 25 minutes, rotating halfway through the bake time. Cool the cupcakes completely.
• To assemble: Place the Chocolate, Orange and Clove Infused Ganache filling into a piping bag and squeeze a small amount of the filling into the centers of the cooled cupcakes. Also pipe a small circle of this ganache around the top edge of the cupcake (so you can see the filling even after it is frosted). Generously pipe the Chinese Spiced Tea Buttercream on top. Garnish with chocolate curls and orange sugar crystals.
• In a large pot, whisk together the granulated sugar, cocoa powder, cornstarch and fine salt. Once mixed together, add 10 ounces water and whisk until smooth. Cook over medium-high heat until the mixture comes to a boil. Continue whisking for 1 minute. Remove the pot from the heat and add the dark chocolate, butter, orange liqueur, orange oil, ground cloves and orange oil. Allow the mixture to cool.
• In a medium pot, combine the granulated sugar with enough water to make the mixture resemble wet sand. Place this pot over medium-high heat and cook to 235 degrees F.
• While the sugar cooks, begin whipping the egg whites in a stand mixer with the whisk attachment to full volume.
• Once the temperature of the sugar reaches 235 degrees F (soft ball stage), pour the sugar into the egg whites. Continue whipping until the mixture cools to just above body temperature, about 4 minutes.
• Slowly add in 1 pound butter (about 4 ounce pieces at a time). After each addition, allow the butter to mix in almost completely before adding more. The mixture should separate and come back together.
• In a small saucepan, heat 8 ounces water to a boil. Remove from the heat and add the loose tea (not the ground tea). Steep for 10 minutes. After 10 minutes, strain into a separate bowl.
• Once the butter mixture has come back together, remove the whisk attachment and replace with a paddle. Add in the remaining 1 pound butter, confectioners' sugar, steeped tea and ground tea. Paddle this mixture until light and fluffy, about 5 minutes.

BITTER CHOCOLATE, LAVENDER, AND BANANA TEA LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan and line with parchment paper.
• Beat banana, sugar, butter, and shortening together until smooth; mix in eggs. Stir fresh orange zest, dried orange peel, nutmeg, and vanilla extract into mixture. Gradually stir flour into moist ingredients. Fold chocolate and lavender into batter. Spoon batter into prepared loaf pan. Sprinkle coarse sugar crystals over batter.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.

CHOCOLATE BLACK TEA CAKE

Steps:

• Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
• In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

CHOCOLATE TEA BREAD

Steps:

• Mix butter and sugar till fluffy.
• Add eggs.
• Beat til well blended.
• Mix dry ingredients, flour, cocoa,soda,salt,cinnamon.
• set side.
• To butter mixture, add banana, sour cream and the vanilla.
• Now mix in the dry ingredients.
• Fold in the nuts and chocolate chips.
• Pour into a greased bread pan.
• Bake 350 degrees for 55 minutes or till done.

CHOCOLATE TEA CUP AND SAUCER

Steps:

• For the Cup: Using a ladle, fill a plastic dome-shaped mold of appropriate teacup size with white chocolate. When it is full, empty the excess back into the bowl of chocolate. The inside of the mold should be evenly coated. Wipe the lip of the plastic mold clean and place upside down on a wire rack over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. When set, gently push on one side of the mold and the chocolate cup will release. Repeat to make as many cups as you would like.
• For the Saucer: Spread 1/4-inch thick layer of white chocolate onto a parchment paper lined baking sheet. Let the chocolate set until firm yet pliable but not hard. Use the tip of a paring knife to cut a 4 1/2-inch circle. If you are making more than one saucer, make all of the cuts now. Place it in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator, and peel off the parchment paper. Set the chocolate saucer aside.
• Place some of the white chocolate in a small piping bag. Draw a small handle shape onto a parchment paper-lined sheet pan. Let the chocolate set until firm. If you are making more than one handle, make all of them at this point. Place the sheet pan in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator. Gently lift the chocolate handle from the parchment paper. Set the chocolate saucer aside. To assemble, use white chocolate to "glue" the handle to the cup, then "glue" the cup to the saucer.
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
• How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):.

CAKE - GREEN TEA CHIFFON CAKE WITH GREEN TEA WHITE CHOCOLATE WHIPPED GANACHE RECIPE - (4.4/5)

Steps:

• Preheat an oven to 170C Line 20cm round cake pan with baking paper. Sift the flour, salt , baking powder and green tea powder together. Whisk the egg yolks and sugar (a) until light in color. Add the melted butter, whisk to combine. Add the water and whisk to combine. Pour the flour mixture into the bowl. Whisk to combine. Whip the egg white until foamy, add the sugar (b) and whip until stiff peaks formed. Fold the meringue into the bowl, in 3 additions. Fold until smooth. Pour the batter into the prepared pan, tap the pan lightly to remove large air bubbles. Bake for 50-60 minutes, or until the top of the cake spring back when touch lightly. Make the White chocolate green tea ganache: Sift the green tea powder into the bowl, heat the whipping cream until boil, pour the hot whipping cream into the bowl. Whisk to combine. Pour the white chocolate into the bowl. Whisk to combine. Let the ganache cool, then refrigerate for 2 hours. Whip the ganache until spreadable. Slice the cake into 3 layers. Mix the syrup and liquor together. Sprinkle one layer of cake with syrup, and spread the ganache on top of the cake, repeat with the rest of the cake. Spread the ganache over the to and side of the cake. Sprinkle with more green tea powder to decorate it (optional).

CHOCOLATE ENGLISH TEA CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a standing mixer, mix all ingredients except for the chocolate on high speed until creamy and combined. Fold in the chopped chocolate. Fill a greased and floured cake pan and bake for 40 minutes. Cool in the pan on a wire rack.

SPICED HOT CHOCOLATE WITH TEA

Steps:

• In a small saucepan, heat water to a boil. Drop in tea leaves, turn off heat, and steep for about 5 minutes. Strain tea back into pan and add star anise, cinnamon stick, ginger, and heavy cream. Heat over medium heat until cream scalds, watching carefully so that cream does not spill over.
• Put chocolate in a medium bowl. Strain hot cream mixture into bowl with chocolate. Add vanilla and whisk until chocolate is melted. Transfer to mugs and serve warm or chilled.
• *Cook's Note: The spices may be increased, to taste, if your preference is spicier.

CHOCOLATE PEPPERMINT TEA

Steps:

• Microwave water in a mug until hot. Place tea bag in hot water and steep for a few minutes. Discard tea bag.
• Stir in chocolate syrup, splenda and creamer.
• Pour over crushed ice in a tall glass if desired.
• Top with whipped cream and drizzled chocolate syrup.

BANANA CHOCOLATE TEA BREAD

Steps:

• 1. Preheat oven to 350. Cream butter; gradually add sugar, beating til light and fluffy. Add eggs one at a time, beating well after each addition.
• 2. Mix flour, cocoa, baking soda, salt and cinnamon. Stir together. Stir flour mixture into egg mixture, blending well. Add vanilla. Stir in banana, sour cream, walnuts land chocolate morsels.
• 3. Spoon batter into 2 greased and floured 3 by 7 1/2 inch loaf pans. Bake for 55 minutes or til toothpick inserted in center comes out clean.
• 4. Cool in pans for 10 minutes, then remove and cool completely on a wire rack. makes 2 loaves.

CHOCOLATE MINT TEA

Steps:

• In a saucepan, heat the milk with tea bags until not quite boiling.
• Remove from heat, cover, and steep for about three minutes.
• Strain out the tea bags.
• Pour out into 6 mugs and then stir in one tablespoon of chocolate powder into each mug.

CHOCOLATE-PEAR TEA BREAD RECIPE - (4.2/5)

Steps:

• Preheat the oven to 180C. Lightly butter a (9 X 5 X 3 loaf pan. Line the bottom with parchment paper. Sift together the plain flour, baking powder and salt. Reserve. With an electric beater, whisk the butter and brown sugar until smooth and fluffy, about 3 minutes. Beat in eggs one by one, followed by vanilla extract and applesauce On low speed beat in the flour mix. Fold in the chopped pear and chocolate chips with a spatula, and transfer batter to prepared tin. Even out the top and bake for about an hour until tester inserted into the centre of the loaf comes out clean. Let it cool in pan for ten minutes. Then gently invert onto cooling rack and remove parchment paper. Gently turn right side up and leave to cool completely before slicing {we couldn't resist it of course!}

CHOCOLATE SPICE TEA

Steps:

• Microwave water in a mug until hot.
• Place tea bag in hot water and steep for a few minutes until strong. Discard tea bag.
• Stir in chocolate syrup, Splenda and creamer. Reheat if desired.
• Pour over crushed ice in a tall glass if desired.
• Top with whipped cream and drizzled chocolate syrup.

CHOCOLATE TEA

Steps:

• Place water and mints into pot or sauce pan and bring to boil on medium high heat.
• Reduce heat by 1/4 and add milk. Stir slowly every now and then (You reduce the heat so the milk will not burn).
• When milk/water is almost to boil again, turn off heat.
• This should ensure the added milk is hot enough and the mints are all melted.
• Pour into coffee cup/s and add tea bags. Let tea bags steep for as long as desired.
• Remove tea bags and add sugar.
• Add 4 teaspoons of Ovaltine; stir.
• Enjoy ! Cation: Chocolate Tea will be HOT.