Mint & Chocolate – a solid marriage made to last. A super after-dinner meal, particularly if you have guests, and have put a lot of effort into preparing dinner. Well, this is smooth and absolutely sublime.
TIP : Best made the night before.
10 fl oz (295 mL) vegan milk
6 fl oz (180 mL) water
2½ Tbsp cornstarch
3 Tbsp cocoa powder
3 Tbsp (45 mL) agave syrup
50g dark chocolate, broken into small pieces
1 tsp peppermint extract
- First, prepare the chocolate custard as follows. Mix the cornstarch and cocoa powder in a small bowl, with about 2 tablespoons taken from the pint of combined vegan milk and water.
- Add the agave nectar to the remaining liquid in a small saucepan, and heat to nearly boiling. Then pour onto the chocolate mix, stirring well. Return to the saucepan, and bring to the boil over a gentle heat, stirring continuously.
- When the custard has thickened on the stove, add the chocolate pieces and peppermint extract, mix again, and then it’s ready.
- Pour into small serving dessert dishes, allow to cool for an hour, and then refrigerate for several hours before serving. Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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