Sauce white chocolate with mint

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Ingredients

  • Milk: 120 ml
  • Cream thick: 235 ml
  • Fresh leaves of mint: 20
  • White Chocolate: 255 g

Directions

Bring the milk and the cream to the heat, in a saucepan. When it comes to the boil, remove from the flame, add the mint leaves, cover and leave to infuse for about 15 minutes.

Melt the chocolate in a bowl, in a bain-marie. Beat until homogeneous. Strain the milk and add it to the melted chocolate. Beat until smooth. Light again at the fire in the casserole, and as soon as it comes to the boil, remove from the flame, stirring without stopping. Serve immediately.

This sauce will thicken as it cools. You should be heated in a bowl, in a bain-marie.

Can be kept in the refrigerator for up to 3 days.

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