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Mint and Pistachio Chocolate Pots

by Amy Sheppard from The Savvy Shopper’s Cookbook

This is the perfect dinner party dessert; it looks and tastes sublime, but takes less than 10 minutes to put together, and can be made well in advance and kept in the fridge until it's needed. A zero-stress way to impress your guests!

From the book

Introduction

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. 

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Ingredients

100g/4oz milk chocolate
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

Method

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.

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From the book: The Savvy Shopper’s Cookbook

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