Enjoy a rich and creamy Peppermint Hot Chocolate Pots de Crème, a comforting winter dessert that blends deep chocolate flavor with cool peppermint. This recipe comes from our kitchen, offering a balance of tradition and fresh taste.
Author:Jun Spoon
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:4 hours 55 minutes
Yield:6 servings
Category:Dessert
Method:Baking (Water Bath)
Cuisine:French Inspired
Diet:Vegetarian
Ingredients
Heavy cream: 2 cups
Whole milk: 1 cup
Granulated sugar: 1/2 cup
Egg yolks: 5 large
Dark chocolate (chopped): 5 ounces
Peppermint extract: 1 teaspoon
Green food coloring (optional): 1-2 drops
Whipped cream for topping
Crushed candy canes for garnish
Instructions
Preheat your oven to 325°F (160°C).
In a saucepan, gently heat the heavy cream and whole milk until steaming, but not boiling. Remove from heat.
In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened.
Slowly temper the hot cream mixture into the egg yolks, whisking constantly.
Return the mixture to the saucepan. Stir in the chopped dark chocolate until fully melted and smooth.
Remove from heat and stir in the peppermint extract and food coloring, if using.
Strain the custard mixture through a fine-mesh sieve into a clean bowl.
Pour the custard evenly into six 4-ounce ramekins.
Place the ramekins in a baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (create a water bath).
Bake for 30-35 minutes, or until the edges are set but the centers still jiggle slightly.
Carefully remove the ramekins from the water bath. Let them cool to room temperature, then cover and chill in the refrigerator for at least 4 hours, or until completely cold and set.
Before serving, top each pot de crème with whipped cream and crushed candy canes.
Notes
The water bath helps the custard cook gently for a smooth texture.
You can adjust the peppermint extract to your preference.
For a richer chocolate flavor, use a high-quality dark chocolate.