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
15 min.	15 min.	15 min.	45 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.

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