Chocolate and mint. A divine combination however you choose to execute it. Keep this dessert dairy-free by using oat or rice milk.Serves 4 (or 6 if you use small glasses)
Ingredients
500ml Oatley (or milk)
1 cup tightly packed mint leaves
3 - 4 Tbsp agave syrup
4 egg yolks
3 gelatine leaves
90g dark chocolate, finely chopped
150ml whipping cream (optional)
Method
1. In a saucepan bring the Oatley and mint leaves to just below boiling, then set aside to infuse for 1 hour. Don't worry if the Oatley separates - this is easily fixed by whisking it.
2. Whisk the egg yolks and agave syrup in a clean saucepan, then pour the cooled Oatley through a sieve into the egg yolk mixture, discarding the mint leaves.
3. Place the saucepan over a low heat and stir continuously with a wooden spoon until the mixture forms a custard that coats the back the spoon.
4. In the meantime, soak the gelatine leaves in cold water for 5 minutes, then squeeze out any excess liquid and add them to the custard. Stir until they dissolve.
5. Now pour the mixture into a clean bowl and put it in the fridge for an hour or so. When it has cooled sufficiently, stir in the chopped chocolate.
6. At this point, you can either spoon the custard into individual glasses or bowls and place them in the fridge, or you can whisk the whipping cream until it holds soft peaks, and fold this into the custard before spooning it into glasses and refrigerating. The end result is quite different, but both are delicious. The dairy-free mousse has a firmer consistency (you might want to reduce the amount of agave syrup and chopped chocolate) and the full-fat version has a lighter texture, but is obviously quite a bit richer. My husband prefers the former and I the latter.
7. To serve, decorate each glass with chocolate and mint leaves.
