Mojito

• 12 MINT LEAVES
• 1 1/2 OUNCE RUM
• 2 TBSP SUGAR SYRUP
• JUICE OF 1/2 LIME
• SODA WATER
• ICE CUBES

• 1/2 CUP CREAM
• 300 GRAM CHOCOLATE, chopped
• 50 GRAM BUTTER
• 2 TBSP RUM
• 100 GRAM CHOCOLATE SPRINKLES

Smash the mint leaves gently to release the flavor. Add the lime juice, syrup and rum and stir well. Top it off with soda water and ice cubes.

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Heat the cream and dissolve the chocolate in it; add butter and rum. Put the mixture in the fridge for 2 hours. Make small balls with a large teaspoon. Roll the balls through the chocolate sprinkles.