These happy little peppermint chocolate pots de créme combine two of my family’s favorite flavors. It seems that peppermint and chocolate are the Ying and Yang of dessert flavors around here.
If I make a trip to the chocolate shop they ask me to bring them chocolate covered peppermint patties. If I make chocolate cake, my family asks me to add peppermint chips to the frosting. And when we have homemade hot cocoa, they love to add a peppermint stick or peppermint schnapps.
So naturally when I was making chocolate pots de créme this week, I had to include peppermint.
I love to serve pots de créme for dessert. I’m not a huge fan of sweets, I’m more of a salty kind of gal, but I do love all things creamy and chocolate. Which is why if I serve a dessert, it’s usually a creme brûlée, pudding, custard, mousse or pots de créme. And what could be more seasonal than peppermint chocolate pots de creme.
I have to admit, this festive dessert made me smile. They look so happy and cheerful and full of everything delicious this holiday season. So rather than place them in the fridge to serve with dinner, I proceeded to pull out the equipment and photograph the little lovelies.
What I captured certainly mimics my current holiday mood. These peppermint chocolate pots de créme look like little snow-capped mountain peaks, laced with the flavors of holiday celebrations. Although deliciously perfect for the holiday dessert table, they will be just as refreshing for a summertime treat.
Wishing you a tranquil yet festive holiday season of good cheer, warm hugs and delicious food!
Loads of Love,
- 8 ounces semi-sweet chocolate chips
- 1 ½ cups heavy cream
- 3 tablespoons sugar
- 4 egg yolks
- 2 tablespoons Peppermint Schnapps (optional) or 1/4 teaspoon peppermint extract
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ¼ teaspoon peppermint extract (optional)
Combine the chocolate chips, heavy cream and sugar in a saucepan or use a double boiler over simmering water.
Heat the chocolate mixture over medium heat until the chocolate is completely melted and the mixture has come to a simmer. Take it off the heat.
Put the egg yolks in a heat proof bowl and whisk smooth. While whisking the eggs, carefully drizzle a tablespoon of warm chocolate mixture into the eggs. Continue to do this three or four times until the eggs have been tempered and are slightly warm.
Whisk in the remaining chocolate and then add the peppermint schnapps.
Return the mixture back to the pan and heat while stirring until the liquid is thickened and coats the back of a spoon.
If you have any lumps, pass the mixture through a sieve. Pour the chocolate into small jelly jars, ramekins or pots de créme cups and place them in the refrigerator for at least 2-4 hours or overnight.
Before serving make the whipped cream.
Whisk together the heavy cream, powdered sugar and peppermint extract until soft peaks form. Dollop or pipe the heavy cream onto the pots de creme and garnish with peppermint chips, chopped candy canes or just dig in and enjoy!
This recipe is easily doubled.