Mint and chocolate cream

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.
6,926 2 4.5
Grade this recipe:

Last modified on: July 10th 2022

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
13 min.15 min.15 min.43 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 5 min.
Mint and chocolate cream : Photo of step #1
Coarsely chop 30 g fresh mint leaves.

Stage 2 - 10 min.
Mint and chocolate cream : Photo of step #2
Pour 500 ml whole milk into a saucepan over medium heat and bring to a boil.

Stage 3 - 15 min.
Mint and chocolate cream : Photo of step #3
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.
Mint and chocolate cream : Photo of step #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.

Stage 5 - 2 min.
Mint and chocolate cream : Photo of step #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.

Stage 6 - 5 min.
Mint and chocolate cream : Photo of step #6
With a whisk, stir gently to melt the chocolate completely, turn off the heat as soon as it is finished.

Stage 7 - 3 min.
Mint and chocolate cream : Photo of step #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.

Stage 8
Mint and chocolate cream : Photo of step #8
Divide the cream between ramekins, cups or glasses and refrigerate for at least 1 hour.

Stage 9
Mint and chocolate cream : Photo of step #9
Serve cold, if possible decorated with a few mint leaves.
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.
1 or 2 days in the refrigerator, protected by a stretch film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
762 Kcal or 3,190 Kj28 gr87 gr33 gr
38 %11 %8 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
114 Kcal or 477 Kj4 gr13 gr5 gr
6 %2 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
127 Kcal or 532 Kj5 gr14 gr6 gr
6 %2 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 6 people : 5.21 €
  • Per person : 0.87 €

Change currency:

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)
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
309K4 2 hours 30 min. July 4th 2018
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
208K4.2 37 min. February 21th 2011
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
457K3.7 40 min. February 21th 2011
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
593K 24.4 2 hours 34 min. June 26th 2019
Half-cooked chocolate cake with raspberry coulis
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.
315K5 1 hour 21 min. October 3rd 2010
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2023-06-11)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page