Oh heavenly chocolate cream!
There is nothing more secretly satisfying on a rainy day than sipping a creamy hot chocolate as you read your favourite book... And let's face it Sydneysiders, it has been one incredibly wet Summer.
Please try this!
300ml cream (one of those small cartons is perfect)
1/2 cup whole milk
6 fresh, rinsed and dried mint sprigs
1/8 tsp salt
600g finest quality dark chocolate, chopped roughly, or broken into cubes
In a small saucepan, bring the cream and whole milk to a simmer over medium heat. Drop the clean leaves from six fresh mint sprigs into the warm creamy mixture, stir with a wooden spoon and carefully press the leaves against the side of your saucepan to gently bruise the mint. Remove the saucepan from the heat and allow the mint to infuse the mixture for 30 mins. Carefully remove all of the mint, add 1/8 tsp of salt and slowly bring the mixture back up to a simmer.
In a large bowl, place the chopped chocolate, then pour the steaming mint cream of the top of the chocolate and leave for one minute to allow the chocolate to soften.
Using a whisk, slowly stir the mixture until the cream begins to thicken, then whisk until the chocolate has completely incorporated into the cream.
By this stage, I have no doubts you would have plunged one finger into the ganache, then into your watering mouth. Enjoy it!
Allow to cool slightly, before pouring the mixture into sterilised glass jars.
Once sealed the jars will last for approximately two weeks in the refrigerator (or several days, based on how rapidly you consume the earthy mint flavoured chocolate cream).
For best hot chocolate results, dollop two generous tablespoons of the chocolate into a cup of hot milk and stir until the chocolate has dissolved into the milk.
Now find a comfortable chair, curl up with a blanket and your favourite book and disappear into a cup of Mint Hot Chocolate bliss.