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.

Matt Russell


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

1. 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.
2. 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.
3. 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.
4. 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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