1

Pour milk into a small saucepan and bring to a simmer over medium heat, about 5 minutes; cover and set aside. (Or warm milk in microwave to take chill off – milk should be warmed; not cooked.)

2

In another small saucepan, combine water, sugar and mint leaves; bring to a boil and boil for 1 minute. Reduce heat to medium-low and simmer for 5 minutes. Pour mint syrup through a fine-meshed sieve or strainer into a larger saucepan.

3

Add chocolate to mint syrup and reduce heat to very low; melt chocolate, stirring constantly, about 1 to 2 minutes. (Do not allow chocolate to stick to bottom of pan or overcook.) When chocolate has just melted, add 1/3 cup of warmed milk and stir to combine , being careful that chocolate does not stick to the bottom of the pot. When chocolate and milk are completely combined add remaining milk to pan. Increase heat to medium-low and warm through. Pour into serving cups and top each serving with about 1 1/2 tablespoons whipped cream and a mint sprig.