Easy Chocolate Pot with Minty Cream | 簡易薄荷忌廉朱古力杯
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.
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.
Skip the mint infusion for a pure chocolate flavour if you prefer.