I love simple recipes because I’m too busy to tackle the fancy stuff. So when I found the Pioneer Woman’s recipe for Pots de Creme dessert and saw how easy it was, I was intrigued. Because I especially love simple recipes that taste like you’ve slaved over them for hours.
I made my own version of this delicious chocolatey dessert with a holiday twist: Peppermint Pots de Creme.
If you love chocolate and peppermint, you’re going to fall in love with this rich chocolatey dessert. With a hint of coffee and peppermint and delicious whipped cream and peppermint bits, we’ve got a mouthwatering satisfying dessert right here.
And when I said this Peppermint Pots de Creme recipe was easy, I meant easy.
When you see this kind of dessert, you normally have to cook it over the stove and hope to get it to the proper temperature and all those fancy things that are so easy to mess up when you’re distracted with kids or maybe just life. But this Peppermints Pots de Creme recipe doesn’t require any cooking!
All you do is whip everything together in a blender and chill for 2-3 hours or until you’re ready to serve.
I hope you enjoy this delightful dessert as much as my family did!Print
Peppermint Pots de Creme
You’ll love this rich chocolatey dessert with a hint of coffee and peppermint, while the whipped cream and peppermint bits add the perfect light touch
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 1x
- Put the chocolate chips in a blender. Add the eggs, peppermint extract, and salt. Pulse a few times until the chocolate chips are partially chopped.
- Turn on the blender and carefully open the little opening and slowly pour the very hot (it needs to be nearly boiling) coffee into the chocolate in a slow steady stream. If you can’t do that safely, then turn the blender off, pour the coffee in slowly, put the lid back on, and blend until it’s smooth.
- Pour the mixture into mason jars or cups and refrigerate for 2-3 hours or until firm.
- Whip the whipped cream and sugar and add to the top of your peppermint pots de creme!
Note: In order to melt the chocolate and cook the eggs properly, you need really hot coffee for this recipe. (Apparently my old coffee maker wasn’t quite up to the task because it didn’t melt the chocolate fully the first batch I made. The second time, I heated the coffee in the microwave and the results were much better.)
- Serving Size: 6
- Calories: 496
- Sugar: 38g
- Sodium: 96mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 178mg
Seriously. So. Good.