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Instructions |
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Combine 1/2 cup of the cream and 1/2 cup of the mint in a small
saucepan and bring to a simmer over medium-high heat, muddling
and stirring often.
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Place the finely chopped chocolate in a medium bowl. Set a
strainer over the chocolate in the bowl. Pour the minted cream
through the strainer and over the chocolate; discard the mint
leaves.
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Stir until the chocolate melts and the mixture is well blended. Cool
to room temperature.
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Whip the remaining 1 1/2 cups of cream in a large bowl until soft
peaks form. Gradually fold the chocolate mixture into the whipped
cream until well blended but still light and airy.
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Originally Submitted
1/17/2010
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