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.
18K 4.5/5 based on 2 reviews
Last modified on: July 10th 2022
Keywords for this recipe: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
Change measures:
Times for this recipe
Preparation: 13 min.
Resting: 15 min.
Cooking: 15 min.
All in all: 43 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 762 Kcal or 3,190 Kj | 28 gr | 87 gr | 33 gr |
| 38 % | 11 % | 8 % | 5 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 114 Kcal or 477 Kj | 4 gr | 13 gr | 5 gr |
| 6 % | 2 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 127 Kcal or 532 Kj | 5 gr | 14 gr | 6 gr |
| 6 % | 2 % | 1 % | 1 % |
How much will it cost?
- For 6 people : 5.21 €
- Per person : 0.87 €
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
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Dark chocolate
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Fresh mint leaves
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Cornflour
Like these other recipes: Pumpkin (or potimarron) soup, Two-stage beef chuck , Clementine confectioner's custard, Pistachio cream, Blanquette of veal, ... See them all 33
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