In a medium sauce pan combine the milk, cream, mint, and basil and salt.

Place over low heat.

Place the chocolate in a bowl that will fit over the pan, like a double boiler, and is also large enough to hold the milk mixture, too.

Stir chocolate frequently and remove the milk from heat as soon as it is simmering.

Let the milk steep with the bowl of chocolate sitting on top, for two or three minutes.

While the milk is steeping stir the chocolate until melted.

After two or three minutes, pour the milk through a sieve to remove the mint and basil, then pour over the melted chocolate and whisk until combined.

Pour into mugs, add whipped cream if you wish and garnish with a sprig of mint.