Chocolate-Mint Cream

Ingredients for 1 servings:

• 200 ml water
• 350 g sugar
• 1 handful of peppermint leaves or chocolate mint
• 150 g butter, soft
• 350 g milk powder
• 6 tbsp cocoa powder (dark baking cocoa)
• 50 g coconut oil, room temperature

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

as a spread, biscuit filling, etc.

First, finely mix the mint leaves with around 150-200g of sugar. Then, cover and heat the mint sugar, the remaining sugar, and the water until the sugar dissolves. Let it stand, also covered, for 5-7 minutes, and then strain. While the mint mixture is still warm, mix it with the milk powder, the softened butter, and the softened coconut oil – using a mixer, for example. Sift the cocoa powder over it and stir it in. Immediately fill the mixture into sealable jars, pots, or similar containers – once it has cooled and solidified, it will be difficult to pour. Store in a cool place and enjoy within the next 2-3 weeks. This mixture is great as a spread for bread, rolls, etc. – but also as a filling for chocolate cookies. For example, I used… For example, these cookies: http://www.chefkoch.de/rezepte/1787711288969880/Cookie-Mix-als-Backmischung.html are baked as chocolate-mint cookies (cocoa powder in the dough, again mixed with the sugar and mint leaves, not sieved or anything) and then combined with this mint cream. Delicious fresh – even from the fridge! If you don’t mind the mint pieces, you can also mix the mint sugar very finely and use it without straining. This makes the cream even more intense.