Chocolate Mint Cream

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

First mix the mint leaves with about 150-200 g sugar. Then heat both the mint sugar and the rest of the normal sugar covered with the water until the sugar dissolves, let stand covered for about 5-7 minutes and then strain.
Mix this still warm mint stock with the milk powder, the soft butter and the also soft coconut fat - e.g., with the mixer. Sift the cocoa powder over it and stir in as well. Then immediately pour the mass into sealable jars, pots or something - after it has cooled down and solidified, it is difficult to pour in.
Store in a cool place and eat for about 2-3 weeks.
This mass is very suitable for spreads for bread, rolls, etc. - but e.g., also as a filling for chocolate cookies or something.
If the mint pieces don`t bother you, you can mix the mint sugar very finely and then use it without filtering it. Then the cream tastes even more intense.

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