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.
19 K 4.5/5 (2 reviews)
45 min.
Easy
18 people
6 IngredientsLast modified on: July 10th 2022
For 18 people, you will need:
- 1
3.2 oz fresh mint leaves - 2
3 lb + 4.8 oz whole milk - 3
6.6 oz dark chocolate - 4
2.1 oz caster sugar - 5
2.6 oz cornflour - 6
9 tablespoons water
Change measures:
Times for this recipe
Preparation: 15 min.
Resting: 15 min.
Cooking: 15 min.
All in all: 45 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 3.2 oz fresh mint leaves.
Stage 2 - 10 min.
Pour 3 lb + 4.8 oz 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 6.6 oz dark chocolate, cut into small pieces or better yet into chocolate drops (pistoles) and 2.1 oz caster sugar.
Add 6.6 oz dark chocolate, cut into small pieces or better yet into chocolate drops (pistoles) and 2.1 oz 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 | 80 RDI=30 % | 260 RDI=20 % | 100 RDI=20 % | 2,290 RDI=110 % | 9,570 RDI: 110 % |
| 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 18 people : 15.65 €
- Per person : 0.90 €
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
Like these other recipes: Hearty potato and ham gratin, Panna cotta, Cheese Soufflé, Peach and verbena feuilleté, Gratin with Parmesan flavours, ... See them all 64
Dark chocolate
Like these other recipes: Italian hot chocolate , Leopard cake, Chocolate-verbena cream, How to make chocolate chips, Chocolate sauce, ... See them all 36
Fresh mint leaves
Like these other recipes: Chicken club sandwich, Chicken nems, Peach and mint salad , Marinated tuna with herbs, 4 pears salad with vanilla, ... See them all 22
Cornflour
Like these other recipes: Chocolate eclairs, Paris flan filling, Peach and verbena feuilleté, Mushroom velouté, Blanquette of veal, ... See them all 33
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