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
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:
- Place 3 tbs of the mint leaves in cup and add boiling water, muddle and leave to steep until cool.
- Strain. Place strained mint water in a bowl, sprinkle over the gelatine and set aside until the gelatine is dissolved.
- 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.
- Remove from the heat, add the gelatine and stir until melted and smooth.
- Strain into a jug and pour into 6 small glasses. Refrigerate for 4 hours or until firm.
- In a medium bowl, combine almond flour, cocoa powder, and sugar.
- Add melted butter and stir until well combined.
- Once set, remove panna cotta from fridge and top with chocolate dirt, keep in fridge until needed
- Just before serving, remove bottom leaves from the mint springs and insert through the dirt and into the panna cotta layer