CHOCOLATE MINT FROSTING

5 tbsp. light cream
3 cups confectioners sugar
1/4 cup chopped, fresh chocolate mint leaves
1 tsp. vanilla
1/2 cup butter, softened
1/2 cup cocoa

In a small saucepan, combine cream and mint. Heat to almost boiling. Remove from heat and let steep until cool. Strain, pressing all the cream out of the mint leaves. Discard leaves. In a small mixer bowl add butter, sugar, vanilla, cocoa and cooled cream. Beat until frosting is creamy and of spreading consistency. Spread frosting between the layers, on top and around the edge of cake. Garnish, as desired, with chocolate leaves and edible flowers.