Creamy peppermint flavored white chocolate topped with a chocolate peppermint ganache make these simple pots de creme absolutely festive!
There are a million reasons why I love this time of year. I love how excited my kids get as they wait for Santa; I love the shopping, the festivities, the decorating, time with family and the traditions. But I also love that the holidays give me the BEST excuse to challenge myself to make new and different recipes.
Last year I tried my hands at making my own Mallow Cups with this Peppermint Marshmallow Cream Cup recipe, and I’m so glad I did! These little marshmallow cups were the hit of the holidays. The year before, it was this Chocolate Cherry Pavlova which turned out way better than I expected. What I’ve learned from some of these “challenging” recipes is that a recipe may appear to be difficult then turn out to be insanely easy. And we ALL need easy this time of year don’t we?
I have always wanted try my hand at making pots de creme, but for some reason, I have always been intimidated. Perhaps this intimidation comes from the name; it’s French and sounds so fancy. Since the holidays are the perfect time to be fancy, I thought I’d go for it!
I decided to try a white chocolate pots de creme because, well I like white chocolate. Pots de creme are, simply put, custard baked in small pots. I kept these pots festive by using International Delight Peppermint Mocha Coffee Creamer. 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, (also made with my secret weapon of an ingredient; the Peppermint Mocha coffee creamer!)
If you are looking for a show-stopping dessert this Christmas, then this is it! These pots de creme come together easily and rather quickly. The baking and the cool down 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!
- 1 cup heavy cream
- 1 cup International Delight Peppermint Mocha Coffee Creamer
- 6 oz. white chocolate, chopped
- 6 egg yolks whisked with
- 1 1/2 tablespoons sugar
- 1/4 teaspoon peppermint extract
- 1/2 teaspoon vanilla
- 3.5 oz chocolate, chopped
- 1/2 cup chocolate chips
- 1/2 cup International Delight Peppermint Mocha Coffee Creamer
- Spray 6 (8 oz) ramekins with baking spray and set aside.
- To prepare the custard, heat heavy cream, coffee creamer in a saucepan over medium heat just until the mixture comes to a low boil. Remove from heat and stir in chopped chocolate. Place mixture back on heat and return to a low boil, whisking the whole time. The mixture should thicken as it heats.
- Meanwhile, whisk egg yolks in a separate bowl, add sugar. Whisk until yolks are thick. When chocolate has thickened, slowly pour your chocolate mixture into your egg mixture, whisking as your pour.
- Pour custard through a fine-mesh strainer to remove any solids. Place ramekins in a baking dish. Add enough hot water to the baking dish so that the water covers half of the ramekins.
- Cover custards in foil and place custards in an oven that has been preheated to 300 degrees. Bake for 50 minutes. Remove and refrigerate custard for two hours.
- To prepare the ganache, bring creamer to a low boil of low heat. Place chocolate in a bowl and when the cream is bubbling around the edges then pour over the chocolate and whisk until smooth. Refrigerate for 10 minutes. Spoon ganache over custard and refrigerate until ready to serve.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 665 Total Fat 45g Saturated Fat 23g Trans Fat 0g Unsaturated Fat 19g Cholesterol 239mg Sodium 99mg Carbohydrates 62g Fiber 2g Sugar 57g Protein 8g
You can never have enough delight! Sign up here to receive coupons, giveaways, and recipes from International Delight!
Connect with International Delight:
This conversation is sponsored by International Delight. The opinions and text are all mine.