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Mint and chocolate cream
Inspired by the chocolate cornstarch cream, this cold cream, with the very matching flavors of mint and chocolate, will give you a delicious and quick dessert.
36 K 4.5/5 (2 reviews)
45 min.
Easy
5.25 €
6 people
6 IngredientsLast modified on: July 10th 2022
For 6 people, you will need:
- 1
30 g fresh mint leaves - 2
500 ml whole milk - 3
50 g dark chocolate - 4
20 g caster sugar - 5
25 g cornflour - 6
3 tablespoons water - Total weight: 670 grams
Times for this recipe
Preparation: 15 min.
Resting: 15 min.
Cooking: 15 min.
All in all: 45 min.
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Step by step recipe
Stage 1 - ⌛ 5 min.
Coarsely chop 30 g fresh mint leaves.
Stage 2 - ⌛ 10 min.
Pour 500 ml whole milk into a saucepan over medium heat and bring to a boil.
Stage 3 - ⌛ 15 min.
As soon as the milk boils, turn off the heat, add the mint leaves, stir, cover, and let stand for 15 minutes.
Stage 4 - ⌛ 3 min.
After this time, pour the contents of the pan into a fine strainer set over a bowl.
Squeeze the mint leaves well to fully express the flavor.
Squeeze the mint leaves well to fully express the flavor.
Stage 5 - ⌛ 2 min.
Pour the mint milk back into the pan (which you will have quickly cleaned) and put back on low heat.
Add 50 g dark chocolate, cut into small pieces or better yet into chocolate drops (pistoles) and 20 g caster sugar.
Add 50 g dark chocolate, cut into small pieces or better yet into chocolate drops (pistoles) and 20 g caster sugar.
Stage 6 - ⌛ 5 min.
With a whisk, stir gently to melt the chocolate completely, turn off the heat as soon as it is finished.
Stage 7 - ⌛ 3 min.
Stage 8
Divide the cream between ramekins, cups or glasses and refrigerate for at least 1 hour.
Stage 9
Serve cold, if possible decorated with a few mint leaves.
Remarks
If you prefer a little more sweetness, you can increase the weight of sugar a little, or replace half of the dark chocolate with milk chocolate.
The amount of mint leaves indicated is quite indicative, if you want a more pronounced mint taste, don't hesitate to increase (very) significantly the dose.
The amount of mint leaves indicated is quite indicative, if you want a more pronounced mint taste, don't hesitate to increase (very) significantly the dose.
Keeping: 1 or 2 days in the refrigerator, protected by a stretch film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 90 RDI=8 % | 30 RDI=5 % | 760 RDI=40 % | 3,190 RDI: 40 % |
| Per 100 g | 4 RDI=2 % | 10 RDI=1 % | 4 RDI=1 % | 110 RDI=6 % | 480 RDI: 6 % |
| Per person | 4 RDI=2 % | 10 RDI=1 % | 5 RDI=1 % | 130 RDI=6 % | 530 RDI: 6 % |
How much will it cost?
- For 6 people : 5.25 €
- Per person : 0.90 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Cannelés, Polenta à la Comtoise, Indian rice pudding, Celeriac and mushroom gratin, Potimarron and leek soup, ... See them all 69
Dark chocolate
Like these other recipes: Chocolate-verbena cream, Mousse with two chocolates, Praline spread, Moist chocolate cake, Hot chocolate, ... See them all 39
Fresh mint leaves
Like these other recipes: Strawberries with mint and cream, Mint and pea pesto, Fresh mint ice-cream, Strawberry-mint sorbet, Apricot blancmange, ... See them all 22
Cornflour
Like these other recipes: Blanquette of veal, Clementine confectioner's custard, Rabbit civet "à la normande", Chocolate-verbena cream, Apple custard tart, ... See them all 33
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