Chocolate we adore; Moroccan mint tea we love. What is there left to say about these creamy, chocolatey pots of happiness with a subtle taste of mint? This dessert definitely manages to capture the best of both worlds. If desired, enjoy your chocolate pot with a dollop of whipped cream or a serving of custard.
250ml double cream
20g unsalted butter
3 tsp loose leaf gunpowder green tea
handful of mint leaves
180g dark chocolate (70 per cent cocoa solids), roughly chopped
½ tsp vanilla extract
80g caster sugar
3 large egg yolks
pinch of salt
❤ Heat the cream with the butter in a small saucepan over a medium heat until it comes to the boil. Remove the pan from the heat and stir in the gunpowder tea and mint leaves. Leave to steep for 30 minutes.
❤ Strain the cream and butter mixture thoroughly, discarding the tea and mint leaves, return to the saucepan and set over a medium-low heat. Add the chocolate and vanilla and heat for about 4 minutes, stirring, until the chocolate has melted and the mixture is smooth. Remove the pan from the heat and leave the mixture to cool for a few minutes.
❤ Whisk the sugar, egg yolks and salt together in a large bowl using a hand-held electric whisk until pale in colour. Pour in the chocolate mixture while stirring constantly and continue stirring until smooth and well combined.
❤ Divide the mixture between 4 small pots or ramekins and chill in the fridge for about 1 hour until firm. If you keep the pots in the fridge for more than 2 hours, leave them at room temperature for 30 minutes before serving.