Summary

Ingredients

• 200 ml water
• 350 grams sugar
• 1 handful peppermint leaves or chocolate mint
• 150 g butter, soft
• 350 g milk powder
• 6 tablespoon cocoa powder (dark baking cocoa)
• 50 g coconut fat, room temperature

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Instructions

1. 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.
2. 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.
3. Store in a cool place and eat for about 2-3 weeks.
4. This mass is very suitable for spreads for bread, rolls, etc. - but e.g., also as a filling for chocolate cookies or something.
5. 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.