Peppermint Mocha Pots de Creme

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Chocolate, espresso, and peppermint come together in these ultra-creamy custards! Pots de creme have an air of fanciness, but are a surprisingly easy dessert!

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I’ve combined chocolate and espresso before, and I’ve combined chocolate and peppermint, of course, but never put together the three. I relied on the age old theory that if chocolate goes with both things individually, than they must have something in common to go well with each other.

I was initially a little unsure that peppermint and espresso belong together. Really??? Where was my head at? OF COURSE peppermint and espresso are a good match. My brain got it together and I remembered that I’ve definitely had a few peppermint lattes in my time that were delicious. Along with chocolate, the three flavors together are dynamite! These Peppermint Mocha Pots de Creme are unforgettable, to be sure.

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When I was at Publix over the weekend, I discovered a new beverage that I hadn’t tried before, the mü coffeehouse cocktails. The mü coffeehouse cocktails are available in Creamy Vanilla Latte, Creamy Coco Cappuccino, Creamy Chocolate Chai, and Creamy Espresso Macchiato. As a big fan of coffee, I really enjoy these.

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When I was trying this beverage, one of the first things that stood out to me was how creamy it is, as the name might suggest! They’re just very silky and creamy. Given the creamy texture, I wanted to incorporate this beverage into something that would take advantage of that attribute. No better option than pots de creme – quite possibly the most creamy food on the planet. Pots de creme are incredibly rich, and well, incredibly creamy. They are definitely a dessert of the highly indulgent variety.

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Pots de creme are a perfect holiday dessert because they are a little bit fancy, and make a good impression, but don’t actually require a lot of work. These are an upscale restaurant-style dessert that you can easily make at home!

The mü coffeehouse cocktails in Creamy Espresso Macchiato was an excellent addition to these pots de creme. The flavor is strong and delicious, but it also packs a solid punch at 13.9% alcohol. This beverage makes for an excellent ingredient in holiday baking, as part of a cocktail, or all on its own over ice, or blended with ice. It would be lovely as an after dinner drink with dessert on Christmas day or you could take a bottle to any holiday parties you might be attending. It would also make for a fabulous gift! I have a few people in mind who would really enjoy receiving these.

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As for the pots de creme, these are also sure to be well-received. You won’t find a more rich and creamy dessert, and the combination of flavors is impeccable!

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5.0 from 2 reviews
Peppermint Mocha Pots de Creme
 
Prep time
Cook time
Total time
 
Chocolate, espresso, and peppermint come together in these ultra-creamy custards! Pots de creme have an air of fanciness, but are a surprisingly easy dessert!
Author:
Recipe type: Dessert
Serves: 4 servings
Ingredients
  • 2 - 4 oz. bars semi-sweet baking chocolate, coarsely chopped
  • 2 tsp. instant coffee granules
  • ¾ c. heavy cream
  • 4 egg yolks
  • 2 tbsp. sugar
  • ½ c. mü coffeehouse cocktails in Creamy Espresso Macchiato or your favorite flavor
  • 1½ tsp. peppermint extract
  • whipped cream and/or chocolate curls, for garnish
Directions
  1. Place the chocolate and instant coffee granules in a medium bowl, and set aside.
  2. In a small saucepan over low heat, heat the heavy cream until it's hot and steaming, but not boiling.
  3. Pour the cream over the chocolate and instant coffee granules, and allow to sit for 1 minute, without stirring.
  4. Once the cream has melted the chocolate, stir together until smooth.
  5. In a large bowl, whisk the egg yolks and sugar together.
  6. Slowly whisk the chocolate mixture into the egg mixture. You don't want to accidentally cook the egg yolks with the heat from the chocolate mixture, so you add the chocolate slowly. Stir until smooth.
  7. Whisk in the mü coffeehouse cocktail and the peppermint extract.
  8. Place 4 lightly greased ramekins or custard cups in an 8x8-inch baking pan.
  9. Pour enough water into the baking pan that it rises to about halfway up the ramekins.
  10. Divide the chocolate mixture evenly among the ramekins.
  11. Bake at 300 degrees for 25-30 minutes, or until the custard is set at the edges, and slightly jiggly in the center.
  12. Allow ramekins to cool for 10 minutes in the baking pan before removing to a wire rack to cool completely.
  13. Refrigerate for at least 1 hour, or until chilled.
  14. Top with whipped cream and chocolate curls, if desired.

The mü coffeehouse cocktails are available at Publix and other retailers, and there’s currently a $2 instant coupon hanging on the bottles!

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Comments

    • says

      Oh, you sooooo can!!!! These are truly SUPER easy! But I love that they are a bit fancy too!! And the creamiest dessert you’ll ever try!! Thanks, Kelly. :)

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