Mint and chocolate cream

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
13 min.	15 min.	15 min.	43 min.

Step by step recipe

• 1: Coarsely chop 30 g fresh mint leaves.
• 2: Pour 500 ml whole milk into a saucepan over medium heat and bring to a boil.
• 3: As soon as the milk boils, turn off the heat, add the mint leaves, stir, cover, and let stand for 15 minutes.
• 4: 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.
• 5: 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.
• 6: With a whisk, stir gently to melt the chocolate completely, turn off the heat as soon as it is finished.
• 7: Dilute 25 g cornflour in 3 tablespoons water, and whisk this mixture into the milk all at once.
  The cream will thicken in seconds.
• 8: Divide the cream between ramekins, cups or glasses and refrigerate for at least 1 hour.
• 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.

---