Chocolate-peppermint pots de crème
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 2 cups fresh mint leaves
- 6 large egg yolks
- 1-1/2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
- 8 ounces, or 1 cup, high-quality dark chocolate, chopped
- Pinch of kosher salt
- Mini candy canes for garnish (optional)
For the white chocolate ganache
- 4 ounces, or 1/2 cup, high-quality white chocolate, chopped
- 1 cup chilled heavy cream
- 1/4 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Bring cream and milk to a simmer in a medium saucepan. Add mint and steep for 1 hour. Strain and return to pan.
- Preheat oven to 325 degrees. Whisk yolks and next 3 ingredients in a medium bowl. Bring mint cream to a boil; add dark chocolate. Remove from heat and whisk until melted. Return to a boil. Gradually whisk into yolk mixture. Strain into medium pitcher. Add salt.
- Place 6 ramekins in a large baking dish or roasting pan. Divide mint custard among ramekins.
- Pour hot water into dish halfway up sides of ramekins. Cover baking dish with a sheet of parchment paper. Bake custards until just set in center, about 40 minutes. Let cool in water bath. Cover; chill at least 2 hours or overnight.
- For white chocolate ganache, stir white chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk in cream, vanilla and salt. Cover; chill until cold, about 2 hours.
- When ready to serve, pour ganache over chilling pots. Garnish with a mini candy cane. Serve immediately.
Notes
Nutrition information: Approximate values per serving: 826 calories, 70 g fat, 378 mg cholesterol, 11 g protein, 38 g carbohydrates, 5 g fiber, 440 mg sodium, 76 percent calories from fat
Recipe provided courtesy of the Arizona Republic/USA TODAY NETWORK
Courses Dessert
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/celebrations/pots-de-creme/