Recipe for Mint Chocolate Popsicles

Mint whipped cream: The day before or several hours ahead: Bring the cream to a boil with the crushed mint leaves. Remove from heat, then cover the saucepan with a lid and let steep for 20 minutes.

Bring back to a boil, blend the cream with the mint leaves, and strain it through a fine mesh sieve. Adjust if necessary to ensure you have 150g of cream in the end.

Mix with the cream and place in the refrigerator (if you're in a hurry, place it in the freezer). The cream must be very cold to be whipped.

Whip the very cold cream until it forms soft peaks; pour it into a bowl and whisk until it is firm enough to hold its shape, but still remains quite soft. Set it aside at room temperature.

The sabayon: Prepare a double boiler. In a mixing bowl, pour in the warm milk, sugar, the egg, and the egg yolks. Place over the double boiler, ensuring the bottom of the bowl is submerged in water. At this point, you can also add a little food coloring to enhance the natural green of your popsicles.

Using a whisk, continuously mix while heating the mixture until it reaches 45-50°C. Without a thermometer, you can test with your finger and stop when it feels warm. This takes just a few minutes. Remove the bowl from the hot water and whisk on high speed until the mixture is just barely warm. It should double in volume and "ribbon", becoming frothy and glossy.

The mixture: Then gently fold in the whipped cream using a spatula, making sure not to deflate the mixture or break the bubbles. Fill your molds, and don’t forget to insert the sticks! Let them set overnight before removing from the molds and coating with chocolate.

The coating: Melt the chocolate in a double boiler, add the grapeseed oil, and mix well. Pour the chocolate into a long, narrow container, then dip the items one by one into it.

To finish, find the step-by-step recipe with images and more tips on the blog.