Ingredients:
2 1/2 cups of heavy whipping cream
1/2 cup of fresh Freeman Herbs Organic Mint leaves, torn
4 large egg yolks
1/2 cup of sugar
6 ounces of bittersweet chocolate, chopped
Fresh Freeman Herbs Organic Mint sprigs
Directions:
In a medium saucepan, heat 1 cup of heavy cream with the torn mint leaves until steaming.
Remove from heat, let sit for 30 minutes, then strain the mint. Reheat the infused cream until steaming.
Whisk egg yolks and sugar in a bowl until smooth. Gradually whisk in the hot cream. Pour back into the pan and cook over low heat, stirring, until slightly thickened (don’t let it boil).
Stir chopped chocolate into the hot custard until fully melted and smooth. Refrigerate the mixture until chilled (about 2 hours).
Beat the remaining 1½ cups of cream until stiff peaks form.
Fold the whipped cream into the chilled chocolate mixture. Spoon into serving dishes and chill until ready to serve. Garnish with fresh mint if desired.