1,609 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).

Mint and chocolate cream

Name: Mint and chocolate cream
Prep time: 28 min
Cook time: 15 min
Total time: 43 min
Yield: 6 people
Cuisine: French
Ingredients: 30 g fresh mint leaves; 500 ml whole milk; 50 g dark chocolate; 20 g caster sugar; 25 g cornflour; 3 tablespoons water

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.

43 K 4.5/5 (2 reviews)420438

Duration

45 min.

Difficulty

Easy

Last modified on: July 10^th 2022

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 15 min.

Resting 15 min.

Cooking 15 min.

When should you start or finish this recipe?

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.

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.

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 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

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.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=5 %	12 g RDI=4 %	4 g RDI=5 %	113 kcal RDI=4 %	476 kJ RDI=4 %
Per person	4 g RDI=5 %	14 g RDI=4 %	5 g RDI=6 %	127 kcal RDI=5 %	532 kJ RDI=5 %
Whole recipe	28 g RDI=32 %	86 g RDI=24 %	33 g RDI=34 %	762 kcal RDI=28 %	3,190 kJ RDI=28 %