Mint Chocolate Blancmange

Instructions

1. 1

   In a medium saucepan, whisk together the rice flour, cornstarch, and salt.

   Tip: Make sure to sift the dry ingredients to avoid lumps.

2. 2

   Gradually add in the unsweetened almond milk, whisking continuously.

   Tip: Use a wire whisk for smooth mixing.

3. 3

   Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.

   Tip: Don't let the mixture boil over.

4. 4

   In a separate bowl, whisk together the egg yolks and mint extract until well combined.

   Tip: Use room temperature egg yolks for better mixing.

5. 5

   Gradually add the hot almond milk mixture to the egg yolk mixture, whisking continuously.

   Tip: Be patient and take your time.

6. 6

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Use high-quality chocolate for the best flavor.

7. 7

   Whisk the melted chocolate into the almond milk mixture until well combined.

   Tip: Make sure the chocolate is fully incorporated.

8. 8

   Stir in the chopped fresh mint leaves.

   Tip: Add the mint at the end to preserve its flavor and color.

9. 9

   Pour the mixture into individual serving cups or a large serving dish.

   Tip: Make sure the mixture is smooth and even.

10. 10

    Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

    Tip: Let the mixture set before serving.

11. 11

    Just before serving, sprinkle a layer of granulated sugar on top of each serving.

    Tip: Use a fine grater or microplane to grate the sugar for a smooth texture.

12. 12

    Serve chilled and enjoy!

    Tip: Garnish with additional fresh mint leaves if desired.