The white tea in this chocolate pot recipe gives a serious antioxidant fix
- 300ml (½pt) single cream
- 3 white teabags, briefly dunked in boiling water
- 200g (7oz) good-quality dark chocolate (at least 70% cocoa solids), chopped
- 6tbsp agave syrup
- 1 large free-range egg
- 4tbsp pistachios, toasted and chopped
- 8 ramekins, glasses or espresso cups
Heat the cream very gently with the teabags. When it begins to steam, remove from heat.
To make the chocolate pots, whizz the chocolate, 1tbsp of the agave syrup and a pinch of salt in an electric blender. Squeeze the teabags into the cream and pour the warm cream over the chocolate. Blend the chocolate and cream, then add the egg and blend again.
Divide the mixture between the ramekins and chill in the fridge for 3 hours before serving.
To make the topping, heat the remaining agave in a frying pan, let it bubble for 2 minutes, tip the pistachios in and pour on to a sheet of baking parchment to cool. Break into pieces.
Remove the chocolate pots from the fridge 30 minutes before you want to serve, and top with the pistachio toffee. These will keep in the fridge for 3 days.