Summary

Ingredients

• 400 ml milk
• 100 ml cream
• 2 tablespoon sugar
• 1 pinch (s) salt
• 1 handful mint, fresh chocolate mint leaves
• 50 g couverture, dark
• 30 g chocolate, 99% cocoa content
• 3 sheets gelatin

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Instructions

1. Bring the milk, cream, sugar and salt to the boil. Let the mint steep in it for about 15 minutes, then squeeze it out well and remove it. Melt the couverture and chocolate in it. Soak the gelatine in a little water, squeeze it out and dissolve it in the milk mixture. Divide into four small glasses and let them set.
2. The cream certainly tastes good only with dark couverture or chocolate. I like it with this very bitter chocolate.