A little love letter
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.
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.
Let’s make this piece of happinessxo, Kimberly
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Chocolate Mint Oil
Cocoa nibs and fresh mint gently cooked in oil and strained. Chocolate mint, but savory. Drizzle it over vanilla ice cream, fruit or a creamy dessert.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
blend
Put the cocoa nibs and the mint leaves into a blender. Pour in the oil and blend on the highest setting until only tiny pieces are left. The finer it is, the more color and flavor end up in the oil.cook out the water
Pour everything into a medium pot and heat it over medium heat to around 100°C. Let it simmer there, stirring now and then, until it stops sizzling, about 10 minutes. That's the sign all the water from the mint has evaporated. The more water in there, the longer it takes. Keep the heat at medium, nothing should brown.cool
Optional: for a stronger flavor, take the pot off the heat and let it sit for 30 minutes. Then set the pot in a bowl of ice water and stir until the oil is almost cold.strain
Pour the oil through a fine-mesh sieve to catch the coarse bits.filter
Line a second sieve with a coffee filter, set it over a bowl and pour in the oil. Let it drip through on its own, plan at least 30 minutes. The more tiny bits are left, the longer it takes. Don't press it, or the oil turns cloudy.bottle
Pour the oil into a clean bottle. Store in the refrigerator for up to 1 week.Pairings
How long does chocolate mint oil keep?
Is the oil sweet?
Do I really need the coffee filter?
Why does my oil taste bitter?
Tell me how it went
A little love letter
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.
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.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Chocolate Mint Oil
Cocoa nibs and fresh mint gently cooked in oil and strained. Chocolate mint, but savory. Drizzle it over vanilla ice cream, fruit or a creamy dessert.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
