Michelin-starred chef, Steve Drake shares one of his favourite indulgent yet nutritious recipes – a perfect homemade Christmas gift this festive season.

Preparation Time | 15 minutes + 3 hours cooling time


100g double cream
4 green tea bags
420g Valrhona 40% milk chocolate
80g Valrhona 70% dark chocolate
2 limes, zested
10g honey
160g lime juice
60g unsalted butter, diced
3 tbsp cocoa powder


1. Place the cream in a small saucepan and heat.  When at boiling point add the tea, remove from the heat and infuse for 10 minutes.

2. Squeeze the tea bags between two spoons and discard.

3. Mix both chocolates together and melt in a metal bowl over some warm water.

4 Add the zest of the two limes to the chocolate.

5. Add the honey and lime juice to the cream.

6. Bring the liquid to the boil and pour onto the chocolate and stir using a whisk until thoroughly incorporated.

7. Continue stirring, adding the diced butter a little at a time. Pour into a clean bowl and chill for three hours.

8. Using a large melon baller, scoop the chocolate with your hands and make into balls. Chill until ready to use. Roll the chocolates in cocoa powder before serving.

Recipes_for_Life_FC_300px_1024x1024Chef Steve Drake was honoured to be asked to contribute to a beautiful recipe book Recipes for Life – that was published to raise funds for the Leaders in Oncology Care’s (LOC) Living Well Programme. Featuring recipes created by Steve and nine other leading chefs, the book is written by publisher Peter Marshall and Michel Roux OBE in consultation with a consultant oncologist. It offers expert guidance on nutrition and appetite-enhancing recipes for cancer sufferers and those going through treatment and people recovering from the disease, of which there are around 2 million in the UK. You’ll find Steve Drake at Drakes.

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