100g Lindt mint intense dark chocolate or Cadbury’s Bournville (dark) broken into blocks
1 egg yolk
2 Peppermint Crisp bars- blitzed in the food processor until crumble
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