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!
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.
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!
You won’t find a more rich and creamy dessert, and the combination of flavors is impeccable!
Peppermint Mocha Pots de Creme
- 2 - 4 oz. bars semi-sweet baking chocolate coarsely chopped
- 2 tsp. instant coffee granules
- 3/4 c. heavy cream
- 4 egg yolks
- 2 tbsp. sugar
- 1/2 c. mü coffeehouse cocktails in Creamy Espresso Macchiato or your favorite flavor
- 1 1/2 tsp. peppermint extract
- whipped cream and/or chocolate curls for garnish
- Place the chocolate and instant coffee granules in a medium bowl, and set aside.
- In a small saucepan over low heat, heat the heavy cream until it's hot and steaming, but not boiling.
- Pour the cream over the chocolate and instant coffee granules, and allow to sit for 1 minute, without stirring.
- Once the cream has melted the chocolate, stir together until smooth.
- In a large bowl, whisk the egg yolks and sugar together.
- 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.
- Whisk in the mü coffeehouse cocktail and the peppermint extract.
- Place 4 lightly greased ramekins or custard cups in an 8x8-inch baking pan.
- Pour enough water into the baking pan that it rises to about halfway up the ramekins.
- Divide the chocolate mixture evenly among the ramekins.
- Bake at 300 degrees for 25-30 minutes, or until the custard is set at the edges, and slightly jiggly in the center.
- Allow ramekins to cool for 10 minutes in the baking pan before removing to a wire rack to cool completely.
- Refrigerate for at least 1 hour, or until chilled.
- Top with whipped cream and chocolate curls, if desired.