Golden Monkey Honey-Cocoa Pots de Crème
Silky little chocolate custards infused with Golden Monkey tea, where the cocoa-honey notes of the tea melt seamlessly into a rich, gently spiced dessert.
These pots de crème take Golden Monkey's natural honey-and-cocoa profile and let it shine in dessert form. Steeping the tea in warm cream draws out its malty sweetness and soft peppery edge, which weave through the chocolate custard beautifully.
Because Golden Monkey is so smooth and low in bitterness, it infuses the cream without any harsh tannic bite. The result is a custard that tastes deeply of chocolate but carries a subtle, aromatic backbone you can't quite place.
Straining the infusion well is important so the texture stays perfectly silky. A gentle bake in a water bath keeps the custard from cracking and gives that signature spoon-coating creaminess.
Serve chilled with a small dollop of lightly whipped cream and a dusting of cocoa. A pinch of flaky salt on top sharpens the honeyed sweetness and makes each spoonful feel balanced rather than heavy.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tbsp Golden Monkey loose leaf (or 3 tea bags)
- 120 g dark chocolate (70%), chopped
- 3 large egg yolks
- 3 tbsp sugar
- 1 tbsp honey
- Pinch of salt
- Lightly whipped cream and cocoa powder for serving
How to make it
- 1Heat cream and milk until just steaming. Remove from heat, add Golden Monkey tea, cover, and steep for 8 minutes. Strain through a fine sieve, pressing gently.
- 2Reheat the infused cream until warm, then pour over the chopped dark chocolate and stir until smooth and melted.
- 3Whisk egg yolks with sugar, honey, and salt until pale. Slowly pour the warm chocolate cream into the yolks, whisking constantly.
- 4Divide the mixture among 4 ramekins. Place them in a baking dish and pour hot water halfway up the sides.
- 5Bake at 160°C (325°F) for 30–35 minutes until set at the edges but slightly wobbly in the center.
- 6Cool, then refrigerate at least 3 hours. Serve topped with whipped cream and a dusting of cocoa.
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