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 hours hrs
Cook Time 3 hours hrs
4 hours hrs
Total Time 9 hours hrs
- 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
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.