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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 6 people, you will need:

1 0 kg 2 g fresh mint leaves
2 0 litre 2 ml whole milk
3 0 kg dark chocolate
4 1 ½ tablespoon caster sugar
5 1 ½ tablespoon cornflour
6 3 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.

At what time:

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Step by step recipe

Stage 1 - 5 min.

Coarsely chop 0 kg 2 g fresh mint leaves.

Stage 2 - 10 min.

Pour 0 litre 2 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 0 kg dark chocolate, cut into small pieces or better yet into chocolate drops (pistoles) and 1 ½ tablespoon 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 1 ½ tablespoon 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
762 Kcal or 3,190 Kj	28 gr	87 gr	33 gr
38 %	11 %	8 %	5 %

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 6 people : 5.21 €
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: Chantilly rice pudding, Celeriac and sesame soup, Celeriac and mushroom gratin, Parmesan cauliflower cheese, Quiche filling mixture, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Italian hot chocolate , Chocolate mug cake, Chocolate cream, Chocolate thins with toasted nuts, Chocolate cream with a crunch, irish coffee mousse, ... All
	Fresh mint leaves: You can get more informations, or check-out other recipes which use it, for example: Strawberry feuilleté, Fresh mint ice-cream, Chaud-froid of grapefruit, pineapple and lime custard , Courgette tart with mint, Framboisier, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Du Barry soup, Upside-down Parmentier, Pumpkin (or potimarron) soup, Lemon Confectioner's Custard, Leopard cake, ... All

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