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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

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For 18 people, you will need:

1 90 ml fresh mint leaves
2 1 litre 500 ml whole milk
3 187.5 mls dark chocolate
4 60 mls caster sugar
5 72.75 mls cornflour
6 9 tablespoons 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.

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Step by step recipe

Stage 1 - 5 min.

Coarsely chop 90 ml 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.

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 187.5 mls dark chocolate, cut into small pieces or better yet into chocolate drops (pistoles) and 60 mls 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 72.75 mls cornflour in 9 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,286 Kcal or 9,571 Kj	85 gr	260 gr	100 gr
114 %	33 %	24 %	15 %

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
127 Kcal or 532 Kj	5 gr	14 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 18 people : 15.62 €
Per person : 0.87 €

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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: You can get more informations, or check-out other recipes which use it, for example: Lime confectioner's custard (pastry cream), Vanilla ice cream, Gnocchi alla romana, Quiche filling mixture, Poached eggs with spinach and Comté milk, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Chocolate eclairs, Pear and chocolate tart with a hint of mint, Little chocolate and hazelnut fondants, Half-cooked chocolate cake with raspberry coulis, ... All
	Fresh mint leaves: You can get more informations, or check-out other recipes which use it, for example: Marinated tuna with herbs, Half-cooked chocolate cake with raspberry coulis, Minted Melon, Peach and mint salad , Framboisier, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Langoustine gratin, Du Barry soup, Rich hazelnut buttercream, Chestnut moelleux, ... All

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