Ridiculously Easy Chocolate Peppermint Pots De Crème
Ingredients
- 6 ounces good quality semi‐sweet chocolate chips (or 1 cup if you're measuring with a cup measure)
- 2 tablespoons sugar
- 1 large egg
- 2 tablespoons peppermint schnapps optional
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- ⅛ teaspoon kosher salt
- 1 cup heavy cream
- ¼ cup crushed candy canes or crushed red and white peppermint candies for garnish
- whipped cream mini candy canes and crushed peppermint and mint sprigs, for garnish, if desired
Instructions
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Get 6-8 small bowls, pots or ramekins out and ready.
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Place chocolate chips, sugar, egg, peppermint schnapps, vanilla, mint extract and salt in a blender container. Pulse a few times to mix the ingredients.
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Remove the center cap from the blender cover. Place a small funnel into the opening (see the picture in the post above). You don’t have to do this but it will prevent splattering.
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Pour cream into a microwave-safe bowl or measuring cup. Make sure it's a large enough bowl/cup as the mixture will bubble up when heated. Heat on high power for 1½-2 minutes, or until cream starts to vigorously bubble (boil).
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Turn the blender on and blend for a few seconds to combine the chocolate chip mixture. Add the hot cream through the funnel (if using) or blender top opening. Place your hand over the funnel or replace the blender top and blend for 1 minute until smooth and creamy.
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Add the crushed peppermint, stir to combine and pour the chocolate mixture into the prepared bowls.
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Refrigerate for at least one hour and up to 2 days. Cover with plastic wrap if storing for more than an hour.
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For serving, garnish with a dollop of whipped cream, a mini candy cane, crushed peppermint and a mint sprig, if desired.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips.