Ingredients for Chocolate Mint Pots De Creme
- Semisweet Chocolate
- 1/2 cup half-and-half
- Heavy Cream
- 4 large egg yolks
- White Creme De Menthe
- Fresh raspberries, for garnish
- Fresh Mint Leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Mint Pots De Creme? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Mint Pots De Creme
- Preheat oven to 325°F (160°C).
- Melt 6 ounces of bittersweet chocolate in a double boiler over gently simmering water. Set aside.
- In a medium saucepan, combine 1 cup heavy cream and 1/2 cup half-and-half. Bring to a simmer over medium-high heat.
- Remove from heat.
- In a blender, combine 4 large egg yolks and 1 tablespoon crème de menthe (or other liqueur).
- Pour the melted chocolate into the blender. Add the warmed cream mixture.
- Blend on medium speed for 15-20 seconds, until smooth and well combined.
- Pour the mixture into eight 6-ounce ramekins or custard cups, filling each about two-thirds full.
- Place the ramekins in a 9x13 inch baking pan.
- Pour enough boiling water into the pan to come halfway up the sides of the ramekins.
- Bake for 40-45 minutes, or until the custard is set and no longer jiggles in the center.
- Remove ramekins from the water bath and let cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Garnish each pot de crème with fresh raspberries and a sprig of mint before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
8g
Fat
96g
Carbs
4g
