Yield: makes 2 cups
In a medium sauce pot, bring milk and cream to a simmer. Add torn mint leaves. Cover with lid and let steep for 10-15 minutes. Strain mint and reheat to a simmer. Pour liquid into a medium bowl with chopped chocolates. Let sit for 2 minutes. Stir to combine until all chocolate as melted. Divide mint hot chocolate between serving glasses. Garnish with fresh mint leaves. Serve warm.