Mint Chocolate Pots de Creme

It’s the last day of 2019. We’re entering a new year and a new decade. What better way to celebrate 2020, than with mint chocolate pots de creme? They’re easy to make, require minimal equipment and taste delicious.

I used a mixture of skimmed and whole milk for the pots de creme, but you can use just skimmed or just whole milk – which ever you prefer. I’m yet to find a non-dairy way of doing pots de creme, but I have a few plans for 2020 – including working on some vegan/allergy-friendly meals and desserts.

I’m also looking into ways to create sweet treats while using less sugar or healthier sugar alternatives. I will always have my sweet tooth, but sweets and desserts are not the best fuel for Strongman training.

Don’t forget to send me messages or comments of things you’d like to see me try next year for Jena’s Tiny Kitchen. I have a few plans up my sleeve, abut I don’t want to reveal too much in case things don’t quote work out the way I hope. You’ll just have to keep checking back to see what I get up to next year.

Ingredients

375 ml milk
125 ml double cream
6 egg yolks
100 grams dark chocolate
100 grams mint dark chocolate
1 tsp cinnamon
whipped cream

  1. In a saucepan, heat the milk and double cream over medium heat. Stir together, and bring to a simmer.
  2. In a small bowl, whisk the egg yolks. Add some of the milk mixture and mix well. Then add to the saucepan and whisk until fully combined. Reduce heat to low. Allow to cook for a further 2 to 3 minutes, until slightly thicker.
  3. Break the chocolate into pieces and add to the hot milk and egg mixture, along with the cinnamon. Turn off the heat, and continuously stir the chocolate through the milk mixture, until fully combined.
  4. Place a fine-mesh sieve over a measuring jug or bowl. Pour the chocolate mixture into the sieve, and gently stir the mixture to coax the smooth mixture through the mesh.
  5. Pour equal portions of the smooth chocolate mixture into four ramekins. Place in the fridge and allow to set for at least 6 hours, or overnight.
  6. Once set, top with whipped cream and enjoy cold.

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