moroccan-mint-tea-chocolate-pots-de-creme

Moroccan Mint Tea Chocolate Pots de Crème

In her cookbook Casablanca: Recipes for Modern and Traditional Dishes, Nargisse Benkabbou shares favourite family recipes. Chocolate we adore; Moroccan mint tea we love. What is there left to say about these little pots of happiness, as I like to call them?

 

moroccan-mint-tea-chocolate-pots-de-creme

Moroccan Mint Tea Chocolate Pots de Crème

By Nargisse Benkabbou
In her cookbook Casablanca: Recipes for Modern and Traditional Dishes, Nargisse Benkabbou shares favourite family recipes. Chocolate we adore; Moroccan mint tea we love. What is there left to say about these little pots of happiness, as I like to call them? Except to mention that every time I serve these, all are amazed by their creamy chocolaty quality while at the same time having a subtle taste of Moroccan mint tea. So 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.
Prep Time 2 hrs
Cook Time 3 hrs
4 hrs
Total Time 9 hrs
Servings 4 servings

Ingredients
  

  • 1 cup heavy cream
  • 1 1/2 tbsp unsalted butter
  • 3 tsp loose leaf gunpowder green tea
  • handful mint leaves
  • 1 1/2 cup dark chocolate (70% cocoa solids) roughly chopped
  • 1/2 tsp vanilla extract
  • 1/3 cup superfine sugar
  • 3 large egg yolks
  • pinch salt

Instructions
 

  • Heat the cream with the butter in a small saucepan over medium heat until it comes to a 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 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 mixer until pale in color. 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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