Square dark chocolate and mint🍫🍃

In another bowl, whip the mascarpone (or cream cheese) with the sugar.
Add the 2 eggs one at a time, stirring well after each addition.
Add the mint extract and, if desired, a few drops of green food coloring to intensify the color.

Assembly:

Pour the mint cream over the already hot chocolate base.
Put it back in the oven at 160°C (gas mark 5/6) for 20-25 minutes, until the cream has slightly set in the center.
Allow to cool completely before refrigerating for at least 2 hours to set.

Practical advice:

Check the cooking of the menthol cream: it must be slightly shaky in the center; it will finish solidifying by cooling.
Adjust the amount of mint to suit your taste: Taste before baking to make sure the flavor is to your liking.
For a delicious finishing touch, sprinkle the top with cocoa powder or chocolate chips.

Preservation:

store the chocolate and mint square in the refrigerator (4°C) in an airtight container for 2 to 3 days.
Serve it cold to fully appreciate its flavor and melting texture.