French Chocolate
makes 4-6 servings
chill time: 40 minutes


2 ounces semisweet chocolate, grated or finely chopped.
1/4 cup light corn syrup
2 tablespoons creme de cacao
1/4 teaspoon chocolate or vanilla extract
1 cup heavy cream
3 cups milk
fresh mint leaves for garnish


In a small saucepan, over low heat, melt the chocolate, stirring until
smooth. Stir in the corn syrup and creme de cacao until blended.
Remove from the heat and stir in the chocolate extract. Transfer to a
medium bowl, cover and chill 30-40 minutes or until thickened.


In a medium bowl, using an electric mixer on medium speed, whip the
cream until soft peaks form. Gently stir into the chocolate mixture.


In a medium saucepan, heat the milk until bubbles form around the
edges.


To serve, spoon 3-5 tablespoons of the chocolate cream mixture into
each cup and fill with hot milk. Stir well and garnish each serving
with a mint leaf.






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