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Cold-Infused Spearmint Cream with Bittersweet Cocoa Slab & Flaky Salt

Cold-Infused Spearmint Cream with Bittersweet Cocoa Slab & Flaky Salt

Crisp, cold-infused fresh mint cream paired with a snap of 70% dark chocolate and cocoa nibs. Heating mint releases muddy, grassy notes; cold-steeping overnight yields clean, aromatic herb profile with zero bitterness.

Theo Glass
Theo Glass
Prep: 20 minutes
Cook: 5 minutes
4
easy
dessert
cold-infusionmintminimalistmake-ahead+1

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Timeline

13 hours 15 minutes
0m3h6h9h12h13h15
Cold infusion setup
Strain mint dairy
Bloom and warm base
Portion and chill cream
Make chocolate nib slab
Garnish and serve

Ingredients

  • 25 g Fresh spearmint leaves(roughly 1 cup loosely packed, gently bruised)
  • 300 g Heavy cream (36% fat)(1 1/4 cups)
  • 150 g Whole milk(2/3 cup)
  • 50 g Organic cane sugar(1/4 cup)
  • 3 g Sheet gelatin (silver grade)(1.5 sheets, or 1 tsp powder gelatin)
  • 1.5 g Fine sea salt(1/4 tsp)
  • 80 g 70% bittersweet dark chocolate(finely chopped)
  • 15 g Roasted cocoa nibs(2 tbsp)
  • 5 g Extra virgin olive oil(1 tsp)
  • 1 g Maldon flaky sea salt(for finishing)

Instructions

  1. 1

    In a clean glass jar, combine 300g heavy cream, 150g whole milk, and 25g fresh spearmint leaves. Press the leaves lightly with a spoon to bruise them without shredding. Cover tightly and chill in the refrigerator for 12 to 16 hours.

    10 min

    Tip: Bruising breaks cell walls to release volatile oils. Do not chop or blend, or you will release bitter chlorophyll.

  2. 2

    Pour the chilled mixture through a fine-mesh sieve into a measuring cup, pressing lightly on the leaves to extract all liquids. Discard the spent leaves. You should have roughly 420g of mint-infused dairy.

    5 min

    Tip: Label your bowl with painter's tape so you know your final volume.

  3. 3

    Submerge 3g sheet gelatin in a bowl of ice water for 5 minutes. In a small saucepan, combine 100g of the mint dairy with 50g organic cane sugar and 1.5g fine sea salt. Heat over low heat just until warm (approx 50°C / 120°F) and sugar dissolves. Squeeze excess water from gelatin and whisk into warm liquid until fully dissolved. Whisk warmed mixture back into the remaining cold mint dairy.

    5 min

    Tip: We only heat 25% of the liquid to preserve the raw, bright flavor of the cold-infused mint.

  4. 4

    Divide mint cream evenly between 4 small glasses or ramekins (about 100g per glass). Transfer to refrigerator and chill uncovered for 4 hours until gently set.

    5 min

    Tip: Chill uncovered to prevent condensation drops on the surface.

  5. 5

    Melt 80g 70% bittersweet dark chocolate with 5g extra virgin olive oil in a heatproof bowl set over simmering water. Stir in 15g roasted cocoa nibs. Pour thin layer onto a parchment-lined baking sheet and spread with an offset spatula to 2mm thickness. Chill 15 minutes until snap-hard, then break into angular shards.

    10 min

    Tip: The tiny drop of olive oil softens the dark chocolate just enough for a clean bite rather than a hard shatter.

  6. 6

    To serve, insert 1 to 2 dark chocolate shards upright into each chilled mint cream glass. Finish with a small pinch of 1g Maldon flaky sea salt directly on the cream.

    5 min

    Tip: Contrast is the secret ingredient. Serve immediately while creams are cold and chocolate is snappy.

Chef's Notes

Why this works: Mint is sensitive to heat. Cooking it destroys menthol crispness and draws out harsh swampy notes. Cold steeping extracts only the ethereal top notes. Paired with bitter 70% dark chocolate and roasted cocoa nibs, you get the ultimate two-texture contrast: icy silk meets crisp snap. Fix it fast: If your cream does not set after 4 hours, your gelatin was under-bloomed or overheated. Next time, weigh gelatin on a digital scale—precision is freedom.

Frequently Asked Questions

How long does Cold-Infused Spearmint Cream with Bittersweet Cocoa Slab & Flaky Salt take to make?

Cold-Infused Spearmint Cream with Bittersweet Cocoa Slab & Flaky Salt takes about 25 minutes total. That includes 20 minutes of prep and 5 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Cold-Infused Spearmint Cream with Bittersweet Cocoa Slab & Flaky Salt?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Cold-Infused Spearmint Cream with Bittersweet Cocoa Slab & Flaky Salt?

The main ingredients are: Fresh spearmint leaves, Heavy cream (36% fat), Whole milk, Organic cane sugar, Sheet gelatin (silver grade), Fine sea salt, 70% bittersweet dark chocolate, Roasted cocoa nibs, Extra virgin olive oil, Maldon flaky sea salt.

What type of meal is Cold-Infused Spearmint Cream with Bittersweet Cocoa Slab & Flaky Salt?

Cold-Infused Spearmint Cream with Bittersweet Cocoa Slab & Flaky Salt is categorized as: dessert.