2 cups light cream
2 large sprigs fresh mint
1 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
6 tablespoons unsalted butter
1/2 cup sugar
3 1/2 ounces dark mint chocolate (recommended: Ghirardelli)
1 pound unsalted butter
4 tablespoons mint-infused light cream
4 cups confectioners' sugar
12 fresh mint leave, for garnish (optional)
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