Two of my favourite chocolates have to be Lindt Mint intense
and good old Peppermint crisp. Peppermint crisp, in particular, is
my ultimate. If I cannot find my weekly(sometimes daily) bar in stores I start having a little panic
So, to illustrate my love for all things “chocolatey” and “mintalicious”,
I give you my quick and easy choc pots! These are great for dinner parties. Serve
in cute shot glasses or espresso cups and top each choc pot with a dollop of
whipped cream and finish off with crumbled peppermint crisp. And if you’re not
in the mood to whip cream for the topping, serve as is with the peppermint crisp
crumble. You don’t need an excuse to make these, I tell myself that I deserve a treat every now and then and so should you!
Fills 6 shot glasses or espresso cups
100g Lindt Mint intense Dark chocolate or Cadbury’s Bournville(dark)
mint chocolate, broken into blocks
125 ml cream
1 egg yolk
2 peppermint crisp bars, blitzed in the food processor until crumbly
Place the chocolate and cream in a small saucepan. Heat gently until all the
chocolate is melted(no need for a double boiler).
Remove from the heat and whisk in the egg yolk until well
combined and velvety.
Pour into glasses and pop in the fridge. Allow to set for at
least 45 minutes.
Top with crumble. Enjoy!
These can be frozen and make a lush icecream.
Can keep in the fridge for up to 5 days.
Try different combinations: white chocolate, chilli chocolate, plain dark choc topped with shortbread and lavender crumble….