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Morocco modern: Moroccan mint tea chocolate pots 

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.

SERVES 4

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. 

 

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