Fresh mint in white chocolate
Item 1 of 1
Alfred Prasad's recipe tweaks the classic mint chocolate dish by using creamy white chocolate. Try using these chocolate-covered leaves as garnish for other desserts.
First published in 2015
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Ingredients
Metric
Imperial
Mint and chocolate
- 25g of mint, bunch of
- 200g of white chocolate couverture pistoles
SAVE RECIPE
Equipment
- Thermometer
Method
1
Pick the mint leaves off the stalks, then wash and leave to drain. Pat until completely dry and leave aside. Melt the chocolate in a heatproof bowl set over simmering water
- 25g of mint
- 200g of white chocolate couverture pistoles
2
Once 75% of the chocolate is melted, remove from the heat and mix gently until all the chocolate is melted. Check the temperature of the chocolate using a thermometer - it should be 42°C
3
Keep stirring gently until the chocolate is cooled to 29°C. Heat the chocolate very gently over the steam once again until it is 31°C
4
Remove from the heat - it is now ready to use
5
Dip the mint leaves one at a time into the white chocolate, ensuring both sides are well-coated
6
Slide the leaves along the edge of the bowl to remove any excess chocolate and then place on a tray of greaseproof paper and leave to set. They are now ready to serve
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