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We’ve used some of our favorite pantry itemslike Chocolate Vitale, Earl Grey bulk tea, Cacao Tea and Oaties Biscuits to create delicious confections that make any moment special.

These treats are sure to become old favorites!


"Erika mixed two of our favorite things into a morsel that’s more than the sum of its parts!"
  • ¼ cup plus 3 tbsp heavy cream
  • 1⅓ tbsp butter
  • 4 tbsp loose Earl Grey tea
  • 4-oz package Chocolat Vitale drinking chocolate
  • ½ cup unsweetened cocoa powder for rolling

Bring cream and butter to a boil in small saucepan and stir in tea leaves. Remove from heat, cover, and steep 5 minutes. Place Chocolate Vitale in heat-proof bowl. Bring cream back to boil and strain through fine-mesh sieve onto chocolate. Press on tea leaves and discard. Whisk chocolate and cream until smooth. Chill, covered, until firm (2 hours or overnight).

Spoon level teaspoons of chocolate onto plate. Dust palms lightly with cocoa powder and roll each piece into a ball (redust hands as they become sticky). Drop rounds into bowl of cocoa and turn to coat. Store in airtight container in fridge.

Makes about 20 small truffles.

"A happy mix of two favorites. Earl Grey’s bergamot adds a mysterious whisper of citrus to rich chocolate."
  • 1½ cup whole milk
  • 2 tbsp. cream
  • 2 tsp. loose Earl Grey tea
  • ⅓ cup Chocolat Vitale drinking chocolate (approx. half a 4-oz package)

Combine milk and cream in small saucepan over low heat and bring almost to a boil.

Remove from heat and stir in tea leaves. Cover and steep 8 minutes. Strain and pour back into saucepan. Add Chocolat Vitale and heat slowly, whisking constantly, until chocolate is melted and mixture is smooth and foamy (but not boiling).

Serve immediately in a demitasse. Add a biscuit and you have dessert!

Makes 4–6 demitasse servings.

"This super-easy berry crisp combines our favorite shortbread Oaties with your choice of berries for a warm treat that’s sure to up the cozy quotient."
  • 2 cups frozen berries (12 oz. bag)
  • ¼ cup sugar
  • 1 tbsp. cornstarch
  • ½ tsp. lemon juice
  • 1 cup crushed Oaties (about 6 cookies)
  • 3 tbsp. cold butter (cut in small pieces)
  • ½ tsp. cinnamon

Preheat oven to 375°. Mix the berries, sugar, cornstarch, and lemon juice together in a bowl. Divide between four individual 3" ramekins, or fill an 8" ovenproof dish. Put crushed Oaties and cinnamon in small bowl; work in cold butter by hand until large crumbs are formed. Sprinkle topping evenly over berries. Place ramekins (or baking dish) on a baking sheet to catch any juices. Bake until fruit mixture is bubbly around the edges, about 30–35 minutes. Serve warm or at room temperature with a nice mug of hot tea.

"A simple dessert or midnight treat."
  • 4-oz package Chocolat Vitale drinking chocolate
  • 1 tsp instant espresso (we like Medaglia d’Oro)
  • ½ cup heavy cream

Microwave all ingredients for 1½ minutes in small ceramic bowl. Stir. If not quite dripping consistency, give it another 10 seconds and stir again (or heat in a stainless steel bowl over simmering water, stirring until smooth).

Serve warm for dipping at the table with dried fruits, candied ginger, citrus segments, tiny apples, shortbread...really, what isn’t nicer with a little chocolate? Or let it sit for a few hours or overnight for spreadable ganache.

Serves up to four, if you'll share.

"A light, creamy confection with just the right amount of sweetness."
  • 4-oz package Chocolat Vitale drinking chocolate
  • 1 tsp instant espresso (we like Medaglia d’Oro)
  • 1 cup heavy cream, reserving half

Mix chocolate, instant espresso and ½ cup heavy cream in small ceramic bowl. Microwave chocolate mixture for 1½ minutes. Stir. If not quite smooth, give it another 10 seconds and stir again (or heat in a stainless steel bowl over simmering water, stirring until smooth). Refrigerate chocolate mixture for at least one hour.

In chilled mixing bowl, beat reserved cream to medium peaks. Stir a bit of the whipped cream into the cooled chocolate mixture. Gently fold in remaining whipped cream. There may be streaks of cream in the chocolate and that is fine; do not over work the mousse.

Spoon mousse into cups and chill for an additional 15 minutes to an hour. Serve chilled.

Garnish with berries or a sprinkling of chocolate. Or for a truly decadent treat, try pouring a healthy slug of your favorite liqueur over the top.

Serves up to four, if you'll share.


"Erika and Gregory have made magic with two of our favorite flavors: chocolate and mint."

Bring 32 oz water to a boil. In a 4-cup teapot, add the Cacao Shell Tea and fill with boiling water. Let steep 5 minutes, then add the sachet of Peppermint Leaves and steep an additional 5 minutes.

Strain into your favorite mug. Add a sprinkle of sugar to bring forward the chocolate flavor for an even more delightful cuppa.

Serves 4.