Mint Chocolate Pot de Crème

1 ½ cups heavy cream

1 ½ cups milk

6 ounces semisweet chocolate, chopped or scant 1 cup semisweet chocolate chips

2 large eggs

4 large egg yolks

¼ cup sugar

Pinch kosher salt

½ teaspoon peppermint extract


Preheat the oven to 300˚F. Combine the cream and milk in a small saucepan and heat to a simmer. Place the chocolate into a medium bowl, add the hot cream mixture, and whisk until smooth. Whisk together the eggs, yolks, sugar, and salt in a medium bowl. Continue whisking while adding the hot cream mixture in a thin stream. Strain through a fine mesh sieve. Stir in the peppermint extract and skim off any foam from the surface. Divide the mixture among 8 ramekins and place them into a roasting pan. Add enough hot water to the roasting pan to come most of the way up the sides of the ramekins and bake for 26 to 28 minutes, or until just set. Remove from the water bath and let cool to room temperature. Refrigerate for 3 to 4 hours, or until firm.


Serves 8. Hubby loves the candy-like flavor of peppermint extract, but you can use fresh mint to infuse the cream instead. You can tell that the pot de crème are done when they jiggle like gelatin. They may be baked a day or two in advance and kept covered with plastic wrap in the refrigerator. Serve with lightly sweetened whipped cream, if desired. For plain chocolate pot de crème, substitute vanilla extract for the peppermint extract.