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.
23 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
90 g fresh mint leaves - 2
1 litre 500 ml whole milk - 3
150 g dark chocolate - 4
60 g caster sugar - 5
75 g cornflour - 6
9 tablespoons water - Total weight: 2,010 grams
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 90 g fresh mint leaves.
Stage 2 - 10 min.
Pour 1 litre 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 150 g dark chocolate, cut into small pieces or better yet into chocolate drops (pistoles) and 60 g caster sugar.
Add 150 g dark chocolate, cut into small pieces or better yet into chocolate drops (pistoles) and 60 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 | 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 €
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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
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Dark chocolate
Like these other recipes: Pear and chocolate tart with a hint of mint, "BN style" chocolate-filled biscuits, Mousse with two chocolates, Chocolate almond cookies, Flaky brownie brioche, ... See them all 36
Fresh mint leaves
Like these other recipes: Pears in red wine with blackcurrant , Strawberry feuilleté, Half-cooked chocolate cake with raspberry coulis, Marinated tuna with herbs, Strawberries in a thyme and lemon-flavoured red wine reduction, ... See them all 22
Cornflour
Like these other recipes: Chocolate-verbena cream, Upside-down Parmentier, Chocolate eclairs, Sicilian Epiphany Pie, Pear and lime meringue pie, ... See them all 33
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