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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.
38 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: Caramel semolina pudding with raisins, Lime confectioner's custard (pastry cream), Real custard sauce (crème anglaise), Celeriac soup with mustard, Kervallon soup, ... See them all 69
Dark chocolate
Like these other recipes: Chocolate tart, Chocolate muffins, How to make chocolate chips, Italian hot chocolate , Chocolate-chestnut cream cake, ... See them all 40
Fresh mint leaves
Like these other recipes: Mint and pea pesto, Half-cooked chocolate cake with raspberry coulis, Chicken nems, Chaud-froid of grapefruit, pineapple and lime custard , Mojito peaches, ... See them all 22
Cornflour
Like these other recipes: Sicilian Epiphany Pie, Pistachio cream, Confectioner's custard (Crème pâtissière, or French pastry cream), Blanquette of veal, Chestnut moelleux, ... See them all 33
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