Mint and Pistachio Chocolate Pots
The great thing about this dessert is that it takes just 10 minutes to make. This can be made ahead of time and then whipped out of the fridge 10 minutes before eating. You can make this without the mint if you're not a fan, but the pistachio nuts give it a lovely crunch, so do include these if you can.
|300ml/10fl oz||double cream|
|1||peppermint tea bag|
|2 tsp||very finely chopped mint leaves (you can use a pestle and mortar)|
|A handful||shelled and crushed pistachio nuts|
Set a heatproof bowl above a pan of simmering water, making sure that the base of the bowl is not touching the water. Break the chocolate into the bowl and melt it over a low heat, stirring.
Pour the cream into a separate mixing bowl. Dip the peppermint tea bag briefly in some boiling water and then put the tea bag into the cream. Leave it to soak for 5 minutes.
Remove the tea bag, giving it a little squeeze to get the flavour into the cream, then whip the cream until it starts to thicken. Fold in the melted chocolate and mint leaves and when the mixture is smooth and a single colour, divide it between 4 ramekins or serving glasses. Put the chocolate pots in the fridge for 2 hours, or overnight if you're making ahead.
Sprinkle with the crushed pistachio nuts before serving.