Saturday, December 24, 2011

Whispers of Mint.

What would be better then snuggling up with a mug of fresh hot mint chocolate the morning of Christmas Eve?!  Sounds good, right?  Check out Not Without Salt's lip smacking method for whipping up the perfect cup!

Have a cozy weekend! 

Not Without Salt's Fresh Mint Hot Chocolate

I am on a mint kick these days. If it’s acceptable to add mint to it, I will. Even hot chocolate isn’t safe. What I love about this version is the mint is from fresh mint. It tastes clean and unlike the candy mint – which I also love – fresh mint gives a clean earthy punch that really suits the chocolate well.

If you have more will power than I, bottle up some of this mix and give it as a gift. It will be well received – I assure you.

1 cup cream
1/2 cup whole milk
4 sprigs fresh mint
1/8 teaspoon salt
1 1/2 cups chopped dark chocolate

Bring the cream and milk to a simmer. Add the mint, turn off the heat then let sit for 30 minutes. With the back of a wooden spoon carefully bruise the mint in the cream mixture to release some of the essential oils.

Add the chocolate to a medium bowl.

Stir the salt into the cream then bring back up to a simmer over medium-low heat. Remove the mint.

Pour the hot cream over the chocolate and let sit for one minute. Whisk the cream and the chocolate together. If some chocolate remains unmelted, simply place the bowl over a bain marie or gently microwave at 15-30 second intervals. Stirring after each heating.

Add the ganache (chocolate and cream mixture) to a container and refrigerate until ready to use. Will keep in the fridge for at least 2 weeks.

When ready for a cup of hot chocolate add a couple of spoonfuls of ganache to a cup of heated milk.

The amount is really based on taste. I like mine nice and rich so I add roughly 2 tablespoons to 6 oz of milk.

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