Method

• Place mint into a small saucepan. Pour over ¾ cup of cream and cook over medium heat, stirring until simmering and mint leaves have wilted. Remove from heat and set aside for 30 minutes to allow flavour to infuse.
• Strain cream through a fine sieve, then return to saucepan. Heat over medium heat until hot. Remove from heat, add chocolate and set aside for 2 minutes to allow chocolate to melt. Stir until smooth, then stir in remaining cream. Refrigerate for 1 hour or until cold.
• Whisk with electric hand beaters until soft peaks form. Spoon into four ½-cup-capacity serving glasses and refrigerate for 1 hour or overnight.
• Serve topped with double cream, grated chocolate and mint leaves.