Easy

Whole milk

White sugar

Fresh mint

Cornstarch/Maizena

Dark chocolate

Mint and chocolate cream

<h5>5 min</h5><p>Roughly chop 30 g fresh mint leaves.</p>

<h5>10 min</h5><p>Pour 500 ml of whole milk into a saucepan over medium heat and bring to a boil.</p>

<h5>15 min</h5><p>As soon as the milk boils, turn off the heat, add the mint leaves, stir, cover, and let sit for 15 minutes.</p>

<h5>3 min</h5><p>At the end of this time, pour the contents of the pan into a fine strainer set over a bowl.</p><p>Press the mint leaves well to fully express the flavor.</p>

<h5>2 min</h5><p>Return the mint milk to the saucepan (which you will have quickly cleaned) and return to low heat.</p><p>Add 50 g of dark chocolate, chopped into small pieces or better yet into pistoles and 20 g of powdered sugar.</p>

<h5>5 min</h5><p>With a whisk, stir gently to melt the chocolate completely, turn off the heat as soon as it is done.</p>

<h5>3 min</h5><p>Dilute 25 g of cornstarch in 3 tablespoons of water, and whisk this mixture into the milk all at once.</p><p>The cream will thicken in seconds.</p>

<h5><strong>1h</strong></h5><p>Disperse the cream into ramekins, cups or glasses, and chill in the fridge for at least 1 hour.</p>

<p>Serve well chilled, decorated if possible with a few mint leaves.</p>

Easy

75 min

Dessert

Child

Servings

1

Nutrition

/ per serving

Directions

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