Chocolate Quinoa Pot with Tetley Camomile

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Tetley Camomile Choc Quinoa_Pot_HRWorking in partnership with Lee Maycock, Vice President of the Craft Guild of Chef’s, we have devised a series of dishes that perfectly complement our diverse range of tea solutions, designed to inspire and excite the taste buds.

Lee says “These recipes are reflective of some of the hottest food trends of the moment – from super-grains to street-foods. Each dish is simple to create and a delicious accompaniment to a cup of Tetley Tea.’’

Lee says: “This delicious chocolate pot provides an indulgent treat, with the added benefit of being packed full of quinoa, a natural super-food, which has seen an insurgence in popularity over the last few years due to its extensive health benefits. Eaten after dinner, this dessert works perfectly with soothing Camomile Tea, its delicate colour, floral and apple hints, and natural earthiness provide the ideal pairing with this sweet delight.”

Serves 4

What You’ll Need:

  • 300g dark chocolate
  • 300g double cream
  • 300g vanilla custard
  • 200g quinoa
  • 200g raspberries
  • Honey cress or mint

What To Do:

  • Cook the quinoa until soft and drain well
  • Gently fry the quinoa until crunchy
  • Heat the cream slowly and add the chocolate and vanilla custard, then warm though until melted and mix together
  • Place the raspberries in four glasses and pour over the chocolate mix, then refrigerate
  • Once set serve, sprinkled with a little toasted quinoa

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