Chocolate pots with pistachio praline
A hint of orange and salted pistachio crunch combine to add a touch of magic to this wickedly delicious chocolate pot.
Serves 6 • Prep 15 mins, plus infusing and setting • Cook 15 mins, plus cooling
2tbsp olive oil
Grated zest 1 orange
3 cardamom pods, bashed
250g dark chocolate, chopped
150g unsalted butter
1 egg, plus 3 egg yolks
50g caster sugar
6tbsp crème fraiche, to serve (optional)
For the pistachio praline:
25g shelled pistachio nuts 125g caster sugar
You will need:
6 x 100ml heatproof glasses or cups
Put the oil, orange zest and seeds from the cardamom
