Choc shots with mint crisp crumble

Perfect mid-week indulgence material!
 
chocolate mint pots

Recipe from: 29 March 2012
Preparation time: 15 min
Cooking time: 00:00
 
 

Ingredients

 
  • 100
    g
    Lindt mint intense dark chocolate or Cadbury’s Bournville (dark) broken into blocks
  • 125
    ml
    cream
  • 1
    egg yolk
  • 2
    Peppermint Crisp bars- blitzed in the food processor until crumbly
 
 

Method

 
Place the chocolate and cream in a small saucepan. Heat gently until all the chocolate is melted.

Remove from the heat and whisk in the egg yolk until well combined and velvety. Make sure the chocolate isn't too hot otherwise it will curdle the egg.

Pour into shot glasses and pop in the fridge. Allow to set for at least 45 minutes.

Top with Peppermint Crisp crumble.

Notes:  These can be frozen and make a lush ice cream.
           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

Reprinted with permission of Bits of Carey. To visit Bits of Carey's blog, click here.


 

Read more on: dessert  |  chocolate
 

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