Peppermint Mocha Pots de Crème
 
Makes 6
Ingredients
  • 6 egg yolks, room temperature
  • 6 tablespoons granulated sugar
  • 2½ cups heavy whipping cream, divided
  • ½ cup whole milk
  • 1½ tablespoons instant coffee
  • ¼ teaspoon kosher salt
  • 4 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons confectioners’ sugar
  • ¼ teaspoon peppermint extract
  • Garnish: grated chocolate
Instructions
  1. Preheat oven to 325°.
  2. In a medium bowl, whisk together egg yolks and granulated sugar.
  3. In a medium saucepan, bring 2 cups cream, milk, instant coffee, and salt to a gentle boil over medium heat, stirring frequently. Remove from heat, and add chocolate, whisking until chocolate is melted and mixture is smooth. Gradually add hot cream mixture to egg yolk mixture, whisking constantly; whisk until custard is smooth. Strain through a fine-mesh sieve, discarding any solids or foam on top.
  4. Divide custard among 6 (4-ounce) ramekins (about ½ cup each). Place ramekins in a 13x9-inch baking pan. Pour hot water into baking pan to come halfway up sides of ramekins; loosely cover pan with foil.
  5. Bake until set but still jiggly in centers when gently shaken and an instant-read thermometer inserted in center registers 170° to 175°, 50 minutes to 1 hour. Carefully transfer ramekins to a wire rack, and let cool completely. Refrigerate, uncovered, until fully set, at least 3 hours.
  6. In the bowl of a stand mixer fitted with the whisk attachment, beat confectioners’ sugar, peppermint extract, and remaining ½ cup cream at medium-high speed until medium-stiff peaks form, 3 to 4 minutes. Serve immediately with pots de crème, or refrigerate until ready to serve. Garnish with grated chocolate, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/peppermint-mocha-pots-de-creme/