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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.

16K 4.5/5 based on 2 reviews

Last modified on: July 10^th 2022

Keywords for this recipe:

For 2 people, you will need:

1 10 ml fresh mint leaves
2 167 ml whole milk
3 21.25 ml dark chocolate
4 7 ml caster sugar
5 7.76 ml cornflour
6 1 tablespoon water

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

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

At what time:

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Step by step recipe

Stage 1 - 5 min.

Coarsely chop 10 ml fresh mint leaves.

Stage 2 - 10 min.

Pour 167 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.

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 21.25 ml dark chocolate, cut into small pieces or better yet into chocolate drops (pistoles) and 7 ml 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.

Dilute 7.76 ml cornflour in 1 tablespoon water, and whisk this mixture into the milk all at once.

The cream will thicken in seconds.

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.

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
256 Kcal or 1,072 Kj	9 gr	29 gr	11 gr
13 %	4 %	3 %	2 %

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
128 Kcal or 536 Kj	5 gr	15 gr	6 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 2 people : 1.74 €
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)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Smoky potato and potimarron gratin, Hot chocolate, Celeriac and mushroom gratin, Rice pudding with fruit and nuts, Polenta with beetroot tops, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Chocolate cream with a crunch, irish coffee mousse, Chocolate madeleines, Chocolate thins with toasted nuts, Mousse with two chocolates, ... All
	Fresh mint leaves: You can get more informations, or check-out other recipes which use it, for example: Green hummus, Mojito peaches, Peach and mint salad , Half-cooked chocolate cake with raspberry coulis, Marinated tuna with herbs, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Confectioner's custard (Crème pâtissière, or French pastry cream), Blanquette of veal, Blackcurrant, vanilla and lime verrine , Upside-down Parmentier, ... All

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