- 350g milk
- 50g cream
- 5g cocoa powder
- 100g LINDT EXCELLENCE Mint Intense
- 7g crème de menthe liqueur (optional)
In a medium-sized saucepan bring the milk and the cream to the boil. Remove from the heat and add in the cocoa powder – stirring until dissolved. Then add the broken pieces of the LINDT EXCELLENCE Mint Intense chocolate. Stir well until all is dissolved.
Place back on a low heat and warm slightly until a nice smooth chocolate mixture is achieved. Then add the crème de menthe liqueur (this is optional).
Serve in Le Creuset Espresso Mugs with whipped cream and shavings of LINDT chocolate.