Makes 6 servings


  • 3 ½ cups heavy cream
  • 7 earl grey tea bags
  • 1 Tablespoon powdered gelatin
  • 4 Tablespoons granulated sugar
  • 1 Tablespoon honey
  • pinch salt
  • 4 oz semisweet chocolate chips
  • 2/3 tsp vanilla extract


  1. Whisk together gelatin with 1/4 cup cold water, set aside to hydrate
  2. Bring cream, sugar, honey and salt to a boil and remove from heat
  3. Steep tea bags, pressing several times to release tea (continue steeping till strong slightly bitter flavor is achieved, about 20 minutes)
  4. Remove tea bags, return cream to a simmer
  5. Remove from heat and add gelatin, whisk till combined
  6. Pour hot cream over chocolate and let sit one minute
  7. Whisk gently to fully incorporate chocolate, trying not to aerate
  8. Add vanilla extract
  9. Strain
  10. Chill on ice bath till cool and slightly viscous, about 10 minutes
  11. Portion into glasses or bowls
  12. Cover each individual glass with plastic wrap
  13. Store in fridge until set at least 6 hours, up to 3 days
  14. Serve with your favorite cookie crumbled on top and fresh berries or preserves

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