Place all custard ingredients into Thermo bowl and cook 8 min/80ºC/speed 4.
Cook 2 min/90ºC/speed 4.
Pour into serving glasses, cups, ramekins of choice, leaving enough room for a good 'dash of ganache'! Place into fridge and allow to cool completely.
To make ganache, place Brew Choc granules into clean, dry Thermo bowl. Mill 30 sec/speed 10. Add all remaining ingredients to Thermo bowl and cook 4 min/60ºC/speed 2.
Pour on top of mint custard and allow to set. Garnish with fresh mint leaves if available. At Christmas time, garnish with crushed candy canes around the rim of the serving glasses.