Choc-mint pot plants

These fun & playful choc-mint pot plants, filled with choc-mint panna cotta and a no-bake chocolate crumble sure do go down a treat!


Mint-choc panna cotta

½ cup Top Taste mint, chopped

1/4 cup (60ml) boiling water

2 tsp gelatine powder

600mL single (pouring) cream

2/3 cups pure icing sugar

200g 70% cocoa chocolate, chopped

Chocolate crumble

1/4 cup almond meal

1/3 cup cocoa powder

1/3 cup pure icing sugar

50g butter, melted

6 Top Taste mint sprigs for garnish


Mint-choc panna cotta:

  1. Place 3 tbs of the mint leaves in cup and add boiling water, muddle and leave to steep until cool.
  2. Strain. Place strained mint water in a bowl, sprinkle over the gelatine and set aside until the gelatine is dissolved.
  3. In the mean time, place the cream, the remaining mint, sugar and chocolate in a saucepan over medium-high heat and cook, whisking, for 8-10 min or until mixture just starts to boil. Make sure you do not allow it to continue to boil.
  4. Remove from the heat, add the gelatine and stir until melted and smooth.
  5. Strain into a jug and pour into 6 small glasses.  Refrigerate for 4 hours or until firm.

Chocolate dirt:

  1. In a medium bowl, combine almond flour, cocoa powder, and sugar.
  2. Add melted butter and stir until well combined. 


  1. Once set, remove panna cotta from fridge and top with chocolate dirt, keep in fridge until needed
  2. Just before serving, remove bottom leaves from the mint springs and insert through the dirt and into the panna cotta layer