Chocolate Afternoon Tea

Sweet Afternoon Tea
  • 6 servings
  • 30 minutes to prepare
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  • Stairway To Heaven Cake:
  • For the Sponge:
  • 120g dark chocolate
  • 50g butter
  • 2 eggs
  • 50g soft brown sugar
  • For the dark chocolate mousse:
  • 100g dark chocolate
  • 80ml whipping cream
  • 120ml chilled whipping cream
  • 1/2 tbsp gelatin
  • 2tbsp cold water
  • For the milk chocolate mousse:
  • 100g milk chocolate
  • 80ml whipping cream
  • 120ml chilled whipping cream
  • 1/2tbsp gelatin
  • 2tbsp cold water
  • For the white chocolate mousse:
  • 100g white chocolate
  • 80ml whipping cream
  • 120ml chilled whipping cream
  • 1/2tbsp gelatin
  • 2tbsp cold water
  • White Chocolate and Raspberry Tarts:
  • 225g plain flour
  • 110g butter
  • 75g caster sugar
  • 1 egg
  • 25ml Amaretto
  • 250ml double cream
  • 250ml mascarpone
  • 200g white chocolate, melted
  • Handful fresh raspberries
  • 30g chopped pistachios
  • Ginger and Honeycomb Tiffin:
  • 300g ginger biscuits
  • 300g 70% dark chocolate
  • 100g unsalted butter
  • 75g syrup
  • 150g Crunchie bars
  • 45g cranberries
  • 60g sour cherries
  • Chocolate and Salted caramel Freakshake
  • 1 tub Booths salted caramel ice cream
  • 100g caramel sauce
  • 100g chocolate sauce
  • 80g milk chocolate, chopped
  • 250ml milk
  • 200ml whipped cream or squirty cream


Stairway To Heaven Cake


This will need to be refrigerated for at least 4 hours.

For the sponge:
1. Preheat the oven to 180°C/160°Fan/350°F/Gas Mark 4.
2. Melt the butter and dark chocolate in a pan until melted, stirring occasionally.
3. Whisk the eggs and sugar in a bowl until the mixture has roughly doubled in volume.
4. Fold the melted chocolate and butter into the egg mixture and pour into a lined 20 cm spring form tin ensuring the mixture is spread evenly. Bake for 8-10 minutes.
For the mousse:
5. Place the dark chocolate and whipping cream into a heat proof bowl. Place the bowl over a saucepan of simmering water until all the chocolate is melted.
6. Place the gelatin into a bowl of cold water and let it swell for about 5-10 minutes. Take out and add it to the melted chocolate to dissolve. Allow it to cool completely at room temperature.
7. Start slowly whipping the chilled whipping cream until stiff peaks form. Gently combine the whipped cream with chocolate mixture.
8. Pour the mixture over the cake base and refrigerate for 20 minutes.
9. Repeat steps 5-8 for milk and white chocolate.
10. Refrigerate for at least 4 hours or overnight for best results.
11. Dust the top of the cake with cocoa powder and decorate with fresh raspberries and chocolate curls. Run a knife around the edges of the cake to remove from the sides of the pan.

Chefs tip:
You can simply make chocolate curls by melting a little chocolate and adding a 1tbsp of vegetable oil and allowing it to set on a baking sheet. Once hardened take a sharp knife or peeler to slice across the chocolate.

White Chocolate and Raspberry Tarts

1. Grease individual tart tins.
2. In a bowl, add the flour and butter and rub together until it resembles breadcrumbs. Then, add the caster sugar and egg and mix well until combined.
3. Wrap in clingfilm and chill in the fridge for 30 minutes.
4. Preheat oven to 180°C/160°Fan/350°F/Gas Mark 4.
5. Dust a little flour on a flat surface and roll out the pastry and place in the greased tart tins.
6. Blind bake for 10 minutes with baking beans. Remove the baking beans and bake for another 8-10 minutes until pastry is golden.
7. In a clean bowl, place the white chocolate and melt over a pan of simmering water.
8. In a clean bowl, whisk together the mascarpone, cream and Amaretto. Then, slowly add the melted chocolate and allow to cool.
9. Put into a piping bag and pipe into the pastry cases and decorate with fresh raspberries, chopped pistachios and chocolate curls.

Chefs Tip:
You can make these with dark chocolate or milk chocolate and try a splash of brandy or rum to bring the flavour out of the chocolate.

Ginger and Honeycomb Tiffin


  1. Begin by crushing the biscuits. The best way to do this is to put them into a zip lock bag and bash them with a rolling pin. You want to leave some bigger chunks of biscuit in there.
  2. Melt 200g of dark chocolate, butter and syrup in a pan and stir occasionally.
  3. Whilst you wait for the buttery chocolate to melt, roughly chop the crunchie bars.
  4. Put the chopped Crunchies, cranberries, and sour cherries into a large bowl.
  5. Line a 20cm square or rectangular high sided dish with baking paper.
  6. Now the chocolate and butter are melted, stir to emulsify, and pour it over the dry ingredients. Stir thoroughly, making the mixture is well combined.
  7. Spoon the thick chocolate batter into the lined tray and use a spoon to press it flat, making sure you get right into the corners.
  8. In the same bowl that you used to melt the chocolate earlier, add the remaining dark chocolate and melt over the barely simmering water then pour over the surface of the tiffin to level it. Use the back of a spoon to spread the chocolate evenly and fill in any gaps.
  9. Whilst the chocolate is still wet, sprinkle over the remaining chopped ginger biscuits, Crunchie crumb and a few extra cranberries.
  10. Pop the whole thing in the fridge to set for at least 2 hours.
  11. To serve, use a large sharp knife to cut the tiffin into generous squares.

Chefs Tip:

This is a perfect make ahead bake that will keep in an airtight container for a week or so.

Chocolate and Salted Caramel Freakshake


  1. Blend the ice cream and milk together.
  2. Drizzle chocolate and caramel sauce down the sides of your glasses.
  3. Fill the glasses half way with the ice cream mixture.
  4. Sprinkle with chocolate and fill the glasses to the top with ice cream mixture.
  5. Add the whipped cream and sprinkle with more chocolate and sauce if desired.

Chefs Tip:

You can make the ice cream mixture a couple of hours before and store in the fridge, but for best results make and serve. Booths chocolate ice cream works just as well for chocolate lovers.