CHOCOLATE POT WITH SPRINGTIME CHOCOLATE MINT TEA

Methods and Directions

• Preheat the oven to 140°C.
• Warm the cream, tea and vanilla pod and seeds in a saucepan. Whisk lightly to disperse the vanilla seeds, turn off the heat and cover with a lid. Set aside to infuse for 30 minutes and strain the tea.
• Meanwhile, over a low heat, melt the chocolate into the milk in a small saucepan.
• Beat the egg yolks and sugar together in a large bowl until light and fluffy.
• Add the chocolate mixture and vanilla-infused cream, remove the vanilla pod and whisk the rest of the ingredients together until well combined.
• Place the chocolate mixture in the ramekin. Place the ramekins into a deep roasting tin and pour in enough hot water to come up to at least two-thirds up the side of the pots.
• Bake for 45-60 minutes, or until slightly puffed up and spongy to the touch of a finger. The surface of the pot should form a small crust.
• Remove the pots from the oven, allow to cool for a few moments and lift the pots from the water onto a clean tray. Chill in the fridge for at least six hours before serving. Serve straight from the fridge.