Directions

• Step 1
  In a small saucepan, heat the cream with the mint leaves over low heat for 15–20 minutes, until the mint leaves are tender and the cream almost has a faint greenish color. Strain the cream to remove the mint leaves. Break the chocolate into pieces.
• Step 2
  Combine the cream and the chocolate in a metal bowl and place over a saucepan half-filled with simmering water. Melt the chocolate on low to medium-low heat, stirring constantly. Do not allow the mixture to boil. Add more cream if necessary.
• Step 3
  When the chocolate has melted, transfer the fondue mixture to the fondue pot and set on the burner. Keep the fondue warm on low heat. Stir in the cognac.