Chocolate Mint Oil
December 20, 2024 by Kimberly
This infused oil is minty-fresh and oh-so-delicious, even if the chocolate vibes didn’t show up. Perfect for drizzling on salads or desserts – it’s a happy accident you’ll love.
40 MINUTES
ADVANCED
VEGAN
ENGLISH
40 PER TSP
FRESH
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Not every recipe turns out as expected, but sometimes the result is even better! This Chocolate Mint Oil was supposed to capture both chocolate and mint flavors, but only the fresh, vibrant mint transferred – and honestly? It’s absolutely delicious. The cocoa nibs didn’t quite make the impact I hoped for, but the minty finish is so versatile and refreshing. Perfect for sweet and savory dishes, this oil still deserves a spot in your kitchen.
How to serve
Drizzle this minty oil over fresh salads for a herby twist or use it to finish a dessert like brownies, ice cream, or fruit salads. It also works as a light drizzle over roasted vegetables, adding a subtle mint freshness to balance the flavors. For an unexpected yet delicious pairing, try it with lamb or feta cheese for a Mediterranean-inspired vibe. Versatile and fresh, it’s a little experiment gone right. For an extravagant dessert with a wow factor, you absolutely have to try this oil on my Vanilla Parfait with Chocolate Soil!
How to store
Store this infused oil in a clean, airtight bottle in the fridge for up to one week.
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Chocolate Mint Oil
- Total Time: 40 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 15 grams cocoa nibs
- 15 grams fresh mint
- 250 milliliter rapeseed oil
Instructions
- Put cocoa nibs and leaves of the mint into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces are longer visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
- At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
- Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
- Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.
- Passive Time: 30 min
- Cook Time: 10 min
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