Summary

Ingredients

• 500 ml milk (whole milk, 3.5-3% fat)
• 1 teaspoon, heaped sugar
• 2 tablespoon corn starch
• 2 tablespoon rice flour
• 2 tablespoon honey, possibly less
• 70 g chocolate, ood (% cocoa), rated or rouhly chopped
• 1 pinch (s) salt
• 10 leaves mint, fresh

For the set:

• possibly pistachios, chopped or
• Desiccated coconut or
• Fruit your choice

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Instructions

1. Warm the milk, sugar and salt until just before the first boil. Pull off the fire immediately, it shouldn`t really boil. Then we put all the mint leaves in it. We let the milk cool down until it is just lukewarm.
2. The mint leaves are now fished out. We leave the milk in the same pot. Now we add cornstarch, rice flour and chocolate and let everything boil briefly, stirring constantly with a whisk or hand mixer.
3. We pull the pot off the stove immediately and then add the honey (if you don`t like it that sweet, just take 1 tablespoon). We continue to stir the cream until it cools down a little, then we pour it into dessert bowls and decorate them as desired. As a garnish for dessert you can use some roasted, chopped pistachios or desiccated coconut or fruit (strawberries taste good with them).
4. Now we put the dessert in the fridge, because this Turkish mint chocolate cream tastes best when it is well chilled.