Double Chocolate Peppermint Pots de Creme

Name: Double Chocolate Peppermint Pots de Creme
Prep time: 2 h 20 min
Cook time: 50 min
Total time: 3 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1 cup heavy cream; 1 cup International Delight Peppermint Mocha Coffee Creamer; 6 oz. white chocolate, chopped; 6 egg yolks; 1 1/2 tablespoons sugar; 1/4 teaspoon peppermint extract; 1/2 teaspoon vanilla extract; 3.5 oz chocolate, chopped; 1/2 cup chocolate chips; 1/2 cup International Delight Peppermint Mocha Coffee Creamer

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Double Chocolate Peppermint Pots de Creme is a seasonal dessert that’s as refreshing as it is rich.

Creamy peppermint flavored white chocolate topped with a chocolate peppermint ganache makes these simple pots de creme absolutely festive!

If you are looking for a show-stopping dessert this Christmas, then this easy chocolate pot de creme is it! These pots de creme come together easily and rather quickly. The baking and the cooldown are the most time-consuming elements of this recipe. This dessert tastes exquisite with all that creamy custard, ganache, and mint flavor. The contrast between the dark chocolate and the white chocolate in each bite of this custard makes this dessert look so elegant and impressive!

What Are Pots de Creme?

It’s a super delicious and rich dessert that is best described as custard baked into small pots. In our case, we use small ramekins. It’s a dessert that dates all of the way back to the 1700s in France and has since become a pretty versatile dessert, as you can see here with this chocolate mint pots de creme version.

I made a white chocolate pots de creme and added mint coffee creamer to give us a nice festive touch of flavor. The coffee creamer made this dessert taste delicious and creamy and added just the right amount of peppermint flavor. But that’s not all. Once the custards have cooled, each little pot is topped with a decadent peppermint mocha ganache, which is also made with the Peppermint Mocha coffee creamer!

Ingredients

For the White Chocolate Peppermint Custard, you will need:

Heavy cream
International Delight Peppermint Mocha Coffee Creamer
White chocolate
Egg yolks
Granulated sugar
Peppermint extract
Vanilla extract

For the Chocolate Peppermint Ganache, you will need:

Chocolate
Chocolate chips
International Delight Peppermint Mocha Coffee Creamer

For the exact amounts needed, please see the recipe card below.

How to Make Double Chocolate Peppermint Pots de Creme

White Chocolate Peppermint Custard

Spray the inside of 6 ramekins with nonstick cooking spray and then set them aside.
Prepare the custard by heating the heavy cream and coffee creamer in a saucepan over medium heat until the mixture just comes to a low boil.
Remove the pan from the heat and stir in the chopped white chocolate.
Place the pan back over the heat and return it to a low boil, whisking the entire time. The mixture should thicken as it cooks.
Meanwhile, in another bowl, whisk the egg yolks and add in the sugar and extracts. Whisk until the yolks are thick.
When the chocolate mixture has thickened, slowly pour it into the egg mixture while continuously whisking.
Pour the custard through a fine-mesh strainer to remove any solid pieces.
Place the ramekins on a baking dish and add enough hot water around them that it comes up to the halfway mark on the ramekins.
Cover the custards in foil and place them into the oven at 300 degrees F.
Bake for 50 minutes and then remove.
Place the custards into the fridge to chill for 2 hours.

Chocolate Peppermint Ganache

Prepare the ganache by heating the creamer in a pot on low heat until it comes to a low boil.
Place the chocolate into a bowl and when the cream is bubbling around the edges of the pot, pour the hot liquid over the chocolate.
Whisk until smooth.
Place the ganache into the fridge to cool for 10 minutes.
Spoon the ganache over the top of the cooled custards.
Place back into the fridge until ready to serve.

FAQs

What is the difference between pots de creme and Mousse?

Pots de Creme is a cooked custard made with egg yolks and other ingredients whereas mousse is usually an uncooked mixture made with eg whites or no eggs at all. Mousse is made to be lighter in texture and consistency than pots de creme. Pots de creme is more similar to cooked puddings than it is to mousse.

How long does Pots de Creme last in the fridge?

You can keep your little desserts in the fridge for up to 3 days. For best tasting results I recommend eating it when it’s freshest or within 24 hours. Adding a nice dollop of whipped cream over the top before serving is also a fun and tasty idea!

How do you say pots de creme?

Contrary to what you are thinking it is not pronounced as pots-dee-cream. thanks to its French roots the dish is actually pronounced “Po-deh-krehm.” But alas, whatever it is called or however you say it we can all agree it’s delicious either way.

If you love peppermint then you are going to love these peppermint flavored recipes!

Yield: 6