Chocolate Peppermint Pots de Crème

Recipe by Alana Buckley
Yeild: four 4 oz. pots de crème

Chocolate Peppermint Pot de Crème


8 ounces TCHO 66% Dark Chocolate Baking Discs (bittersweet chocolate)
1½ cups heavy cream (or coconut milk)
3 T sugar (or your preferred sweetener)
4 egg yolks
1/4 tsp peppermint extract
extra chopped chocolate or crushed peppermint candy canes for garnish (optional)


  1. Heat the heavy cream and sugar in a saucepan until the liquid has come to a simmer.
  2. Pour liquid over chocolate discs in a large heat proof bowl. Wait 20 seconds, then whisk until combined.
  3. Put the egg yolks in a heat proof bowl and whisk smooth. While whisking the eggs, carefully drizzle a tablespoon of warm chocolate mixture into the eggs. Continue to do this three or four times until the eggs have been tempered and are slightly warm.
  4. Whisk in the remaining chocolate in with the egg mixture and add the peppermint extract.
  5. Return the mixture back to the pan and heat while stirring until the liquid is thickened and coats the back of a spoon.
  6. If you have any lumps, pass the mixture through a sieve. Pour the chocolate into ramekins or cups and place them in the refrigerator for at least 2-4 hours or overnight.
  7. Top off the pots de creme with a dollop of whipped cream, chopped chocolate or crushed candy cane.
  8. Dig in!