Krem Sokola – Turkish chocolate cream

Ingredients for 4 servings:

• 500 ml milk (whole milk, 3.5 – 3.5% fat)
• 1 tsp, heaped sugar
• 2 tbsp cornstarch
• 2 tbsp rice flour
• 2 tbsp honey, maybe less
• 70 g chocolate, good (70% cocoa), grated or coarsely chopped
• 1 pinch of salt
• 10 leaves mint, fresh
• possibly pistachios, chopped or
• Desiccated coconut or
• Fruits of your choice

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

a simple dessert known in Turkey, tastes a bit like After Eight

Heat the milk with the sugar and salt until just before it boils. Remove immediately from the heat; it shouldn’t boil completely. Then add all the mint leaves. Let the milk cool until it’s just lukewarm. Remove the mint leaves. Leave the milk in the same pot. Now add the cornstarch, rice flour, and chocolate and bring everything to a very brief boil, stirring constantly with a whisk or a hand mixer. Remove the pot immediately from the heat and then add the honey (if you don’t like it quite so sweet, use only 1 tablespoon). Continue stirring the cream until it has cooled slightly, then pour it into dessert bowls and decorate as desired. You can garnish the dessert with some roasted, chopped pistachios, desiccated coconut, or fruit (strawberries go well with it). Now refrigerate the dessert, as this Turkish mint chocolate cream tastes best when thoroughly chilled.