Chocolate Mint Syrup

At the Spring plant sale of the New Orleans Herb Society, I picked up a small plant of chocolate mint. It has really taken off and I needed a perfect recipe in which to use some of it.

The chocolate mint is growing out of the pot!

I made the sauce to gild the lily of my Chocolate Oblivion Torte, which I made again this year for Michelle’s birthday. It can also be poured into warm milk for a great hot chocolate or heated back up and drizzled over ice cream.

Chocolate Mint Syrup

1/2 cup cocoa powder
3/4 cup cold water
3/4 cup sugar
30 chocolate mint leaves, rinsed, patted dry, and torn into pieces

In a small saucepan, combine the cocoa powder and cold water, and whisk together until smooth. Add the sugar and torn mint leaves and place the saucepan over medium heat.

Bring the mixture to a boil, stirring constantly to melt the sugar. As soon as the syrup begins to boil, reduce the heat and simmer for 5 minutes. It will thicken and turn glossy.

Remove from the heat and allow to cool.

When the syrup has cooled to near room temperature, strain it through a fine mesh sieve into a clean jar. Cover and store in the refrigerator. Enjoy!

A gravy boat of chocolate mint sauce is what dreams are made of!

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