Pot De Creme with Mint Cream

Pot de creme has always reminded me of my dad. He typically serves this dessert when he has a dinner party, or people at his house he wants to impress. Everyone gets their own ramekin filled with smooth, chocolate creme with a dollop of homemade whipped cream and a small mint leaf to garnish.

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If you’ve never had pot de creme, imagine an adult chocolate pudding cup. It’s rich, creamy and the perfect dish to serve at a dinner party. If you like to party. If you don’t, you should still make 6 servings and just eat them all yourself.

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There’s a part in this recipe where it calls for simmering water. Make sure you’re super careful when you’re pouring the ¬†water into the pan. I was a little too eager and spilled a bit of water into one of the ramekins. If that happens to you, just take a spoon and gently skim the water off the top. It should be relatively easy to remove.

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I hope you enjoy, friends!

Chocolate Pot De Creme

serves 6

2 cups heavy cream

6 oz. semisweet chocolate

4 large egg yolks – at room temperature

1/2 cup white sugar

Preheat the oven to 300 degrees.

In a medium sized saucepan, bring the heavy cream to a simmer. Once the cream is slightly bubbling, remove from the heat and add the chocolate in thirds, continually whisking as you go. Once all of the chocolate is melted, set the pan aside.

In a large mixing bowl, whisk the egg yolks and sugar together until they turn a pale yellow color. It shouldn’t take longer than a minute or two. Once the yolks and sugar are properly mixed, start to slowly add the chocolate and cream mixture into the bowl. Mix thoroughly, but don’t whisk too hard or you’ll add too much air to the mix.

Take six small ramekins and fill them evenly with the chocolate mix. Gently tap the bottom of each ramekin on a hard surface, to make sure no bubbles form. Place each ramekin inside a cake pan with tall enough sides for the water. I used a 9X13″pan.

Fill a tea kettle with water and let it sit on high heat until the water is simmering. Once the water is simmering, pour it into the cake pan, up to one inch on the side of each ramekin.

Wrap the pan in aluminum foil and poke several small holes in the top to let steam escape. Bake for 22 minutes.

Carefully remove ramekins to a cooling rack and let them sit for a few minutes, until they’re cool enough to touch. Transfer the ramekins to the fridge for 2 hours, or until they’re completely chilled.

Top with whipped cream (mint whipped cream recipe below), and fruit and/or nuts of your choice.

Will keep in the refrigerator up to 4 days.

Mint Whipped Cream

2 cups heavy whipping cream

3 tbsp sugar

1/2 tsp mint extract

Combine all ingredients in a stand-up mixer, or use the whisk attachment on a hand mixer. Mix on high until the cream is light and fluffy.

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