Handcrafted chocolate cup With vanilla sponge, Wild berries mousse and earl grey tea jelly

Instead of delicate Chinaware with fragrant brews, try this edible teacup on for size! A bite through the carefully carved exterior reveals a spring bouquet of floral aromas and wild berries. Makes 2 Prep time 6 hours Cook time 50 minutes

chocolate cup

½ cup organic, fair trade cocoa powder (available from Phoon Huat)

½ cup coconut oil

3 tbsp Go Pure Organic Linden Honey (available from Go Pure) pinch of salt

» In a small saucepan, whisk together all ingredients over low heat until smooth. » Remove from heat and allow the chocolate mixture to sit at room temperature until slightly thickened. The texture should be similar to a thick glaze. If necessary, put it in the fridge for a few moments – keep an eye on it as the mixture will harden very quickly. » Using a pastry brush, coat the inside of your desired plastic cup mould with the chocolate mixture. The coating should be thick enough to be fully opaque. It may help to first do one coat and allow it to sit, then do a second coat.

» Refrigerate cup mould with chocolate mixture coating until fully hardened. Carefully peel off the cup mould. Make extras, in case of inevitable breakage. » Refrigerate chocolate cups until needed – they will melt if left in room temperature for too long.

chocolate ornaments

280g dark chocolate, chopped 140g Go Pure Organic Linden Honey

» Melt dark chocolate pieces in a bainmarie, at the same time mix in honey, then take off heat and pour onto a plastic or silicone sheet. Spread evenly.

» Before chocolate fully hardens, slice into 5cm by 0.5cm strips.

» Roll 1 strip from one end to the other, forming a small concentric shape. Using the tip of a spoon, gently sculpt the edges of the roll outwards, until it resembles a rosette.

» Place your warm thumb on the underside of the roll – the heat from your skin will soften the chocolate. Stick the rosette flat onto the chocolate cup. Repeat for all strips until you have your desired rosette arrangements on the chocolate cup.

» Cover chocolate cup loosely with plastic wrap and refrigerate until needed.

vanilla sponge and mixed berries mousse 225g premium butter, softened at room temperature

225g raw sugar

4 medium, free-range eggs

2 vanilla pods, seeds scraped 225g self-raising organic flour milk, to loosen the dough 200ml double cream

100g mixed berries

1 tsp lemon juice

Constellation sweet box, Christofle. Small spoons, TOTT Store. Montgolfier pebble stone, Fuluxe.

Mauviel copper mini sauté pans with bronze handle, TOTT Store. Mood coffee espresso spoon, Christofle. Couzon knife rest, Fuluxe.

» Preheat oven to 180°C.

» Grease and line 2cm x 18cm cake tins with baking paper.

» Cream butter with sugar in a bowl until pale and fluffy.

» Beat in eggs a little at a time, then stir in vanilla seeds.

» Fold in flour using a large metal spoon, adding a little milk if necessary, to create a batter with a soft dripping consistency. » Pour mixture into cake tins and gently spread with a spatula.

» Bake for 20-25 minutes, until golden brown on top and a skewer in the middle comes out clean.

» Remove cake tins from the oven and set aside for 5 minutes, then remove cakes from tins and peel off paper. Place on a wire rack.

» Whip double cream with a whisk or electric handheld mixer until it forms soft peaks.

» Blend berries with an electric handheld blender until fine, then add lemon juice. » Gently fold berries into cream.

» Insert cake into the cup to serve as a base, then alternate layers between sponge and mousse. Refrigerate. Earl Grey tea jelly

1½ tsp unflavoured gelatine powder 2 tbsp + 1 cup water

3 tbsp Earl Grey tea

» Sprinkle gelatine over 2 tbsp of water, then mix well until dissolved.

» Heat 1 cup of water and steep Earl Grey tea for 5 minutes, then mix in gelatine mixture. » Pour tea mixture into a round mould that fits the chocolate cup. Chill in the refrigerator until set, about 30 minutes to 1 hour.

» Unmould and add jelly on top of cake, then serve.