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White Chocolate Peppermint Pots de Créme
An easy but impressive make ahead dessert sure to wow your dinner guests: white chocolate peppermint pots de créme.
After last weeks’ kid-friendly recipe, I thought I would revert back to my normal self and share a decadent dessert adults will love.
For years and years, I made buche de noel for Christmas Eve. It was labor intensive, and most people didn’t appreciate the effort (and time) I put into it. Now that I’ve taken over the cooking duties for the holidays, I am all about simple desserts that trick people into thinking I spent a lot of time making it.
Pots de créme (pots of cream) has become one of my go-to desserts to serve on Christmas Eve. In years past, I’ve stuck to this dark chocolate pots de créme, but this year I wanted to change thigs up a bit. I had this recipe for white chocolate pots de créme printed out in my recipe binder, and after making it a couple of times, decided the rich white chocolate flavor would be the perfect vehicle for a seasonal treat.
This year, I really wanted to make a pots de créme that screamed “eat me on Christmas!”. Initially I wanted to create a boozy blood orange version, but blood oranges were nowhere to be found. You can bet once I spot that first delivery I am buying a basket full and going to eat myself sick crafting exactly that. I had considered using persimmons, but opted to keep it simple so those of you at home can easily locate the required ingredients to make this white chocolate peppermint pots de créme.
I made two versions of what ultimately became the recipe I am sharing with you today. One had white chocolate peppermint coffee creamer in it, and the other used pure peppermint extract. I found that while good, the coffee creamer gave the pots de créme a much sweeter taste, while the Nielsen Massey Pure Peppermint Extract kept the rich flavor of the custard in tact while still delivering the punch of peppermint I was looking for.
For the white chocolate, I strongly suggest using a high quality white chocolate baking bar (I prefer Valrhona Blanc White Chocolate) over white chocolate chips.
- 6 ounces high quality white chocolate, roughly chopped
- 1 cup heavy cream
- 1 cup whole milk
- fine sea salt
- 6 large egg yolks, at room temperature
- 1 teaspoon peppermint extract or 1 tablespoon white chocolate peppermint creamer
- whipped cream, for serving
- crushed peppermint candies or peppermint flavored sprinkles, for decorating