15mins - Easy Chocolate Pot with Minty Cream | 簡易薄荷忌廉朱古力杯

A rich and silky dark chocolate dessert infused with refreshing mint — ready in just three simple steps. Perfect for both summer and festive occasions.

有時候想吃朱古力甜品，但又不想開焗爐，也不想洗太多碗。這款「Easy Chocolate Pot with Minty Cream 簡易薄荷忌廉朱古力杯」只需 15 分鐘準備，放入雪櫃冷藏即可。

濃郁的黑朱古力加上一點薄荷香氣，味道清新又不膩。冷凍後的口感介乎慕絲與布甸之間，入口即融。

如果不愛薄荷味，只需省略這一步，仍是一杯極致簡約的法式朱古力甜點。配上輕盈的打發忌廉，灑上一點可可粉，就是一份能讓人瞬間微笑的小確幸。

🍫 材料小知識 Ingredient Notes

選用約 70–75% 可可含量的黑朱古力，能帶出濃郁朱古力香氣，同時保留微苦與甜味的平衡。
可可比例太低會令甜度過高，太高則容易偏苦，75% 是最理想的中間點。
這類朱古力質地滑順，融化後特別細膩，最適合製作朱古力杯或慕絲類甜點。

Choose dark chocolate with around 70–75% cocoa content for the perfect balance between richness and subtle sweetness.
Lower percentages can make the dessert too sweet, while higher ones may taste overly bitter.
At 75%, the chocolate melts smoothly, giving a silky texture ideal for chocolate pots or mousse-style desserts.

這食譜中使用 兩種忌廉（cream）：
一部分加熱與朱古力混合，另一部分打發作為裝飾。
煮朱古力用: 可使用「低脂淡忌廉」（約18–30%脂肪），質地較輕盈，減少油膩感。
打發忌廉用: 建議使用「Whipping Cream」（約35%脂肪），容易打發，口感更豐盈。

This recipe uses two types of cream:
one for heating with chocolate, and another for whipping on top.
For heating: Use light cream (18–30% fat) for a lighter, less heavy texture.
For topping: Use whipping cream (about 35% fat), which whips easily and adds a smooth, rich finish.

Easy Chocolate Pot with Minty Cream | 簡易薄荷忌廉朱古力杯 食譜

Easy Chocolate Pot with Minty Cream | 簡易薄荷忌廉朱古力杯

bonnie.yveskitchen

清新薄荷香氣融入濃郁朱古力，簡單 3 步完成的法式甜點。 Rich dark chocolate meets refreshing mint in this quick, elegant dessert — ready in just three steps.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Dessert

Cuisine Western

Ingredients

  

• 300 ml 低脂淡忌廉 Low-fat cream
• 100 g 75% 黑朱古力 75% dark chocolate chopped
• ½ teaspoon 雲呢拿香油 Vanilla extract
• 3 sprigs 新鮮薄荷 Fresh mint
• 100 ml 淡忌廉 Whipping cream

Instructions

 

• 把 300 毫升低脂淡忌廉與新鮮薄荷一同加熱至冒煙，離火，取出薄荷葉。
• 把熱忌廉倒入切碎的黑朱古力內，攪拌至完全溶解，加入雲呢拿香油。
  
• 將朱古力混合物分裝入小杯內，冷藏約 4 小時。食用時配上打發忌廉，輕灑可可粉。

• Heat the low-fat cream with the mint leaves until just simmering. Remove from heat and discard the mint leaves.
• Pour the hot mint cream over the chopped chocolate and stir until smooth. Add vanilla extract.
• Divide the chocolate mixture into small ramekins. Chill for around 4 hours. Serve with whipped cream and a dusting of cocoa powder.

Notes

Yves Tips!

如不喜歡薄荷味，可省略薄荷步驟，改為原味朱古力版。
Skip the mint infusion for a pure chocolate flavour if you prefer.

Keyword Easy Chocolate Pot with Minty Cream

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