Choc shots with mint crisp crumble

Recipe from: 29 March 2012
chocolate mint pots

Ingredients 4
Servings 0
Minutes 00:15
  • 100
    Lindt mint intense dark chocolate or Cadbury’s Bournville (dark) broken into blocks
  • 125
  • 1
    egg yolk
  • 2
    Peppermint Crisp bars- blitzed in the food processor until crumbly


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  |  festive 2014  |  chocolate


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