Mint Cream with Chocolate

Mix the milk with the cornstarch

Heat it over low heat, stirring constantly, until it thickens slightly

Add the egg yolks and cook until thickened, still stirring

Let it cool, stirring occasionally to prevent a skin from forming

Heat the sugar and water over low heat until the sugar dissolves

While that's happening, beat the egg whites until stiff peaks form

Pour the warm sugar mixture slowly into the egg whites, beating until cooled

Mix carefully with the chocolate cream

Divide it in two parts

One part gets peppermint extract, the other part gets melted bittersweet chocolate

Place a small amount of the chocolate cream in a glass bowl

Fill it with some of the mint cream and top it with the remaining chocolate cream

Garnish with cookies

If desired, use a spatula to mix the creams

Refrigerate for a few hours before serving

Serve 10 portions.