Chocolate and mint have always been favorite flavors to combine in my book. I used to buy mint chocolate frozen yogurt by the bundle and store it in my freezer when I needed a little treat. Now I can enjoy all those flavors in our newest pot of crème, Chocolate Mint Mocha Pot de Crème.
This one is extra creamy with bold flavors! I love that in a dessert!
Made with pure and simple ingredients, found in your refrigerator and pantry. Chocolate Mint Mocha Pot de Crème is not only gluten free but can be made dairy free if you wish.
Make it dairy free also if needed
To do this, just substitute a thick milk alternative (which is also gluten free). Be sure to also find a chocolate that is dairy free. The Trader Joe’s 72% Dark Cacao Chocolate Chips are both dairy free and gluten free.
If you can’t find a dairy free peppermint chip, you could use chocolate in place of the peppermint chips and then add 3/4 – 1 teaspoon of a gluten free peppermint extract.
Trader Joe’s Peppermint Baking Chips
If you don’t need dairy free, the Trader Joe’s Peppermint Baking Chips are so delicious! I love adding these to hot chocolate or a mocha for minty flavors. Reasonably priced at just $3.49 these minty chips are magical. I stock up on them, since they are a seasonal product. This way, I can enjoy the minty flavors year round.
These minty baking chips are perfect in cookies too! Try using some of the peppermint chips in my Gluten Free Dark Chocolate Chocolate Chip Cookies for an added mint flavor. Mint and chocolate makes such a statement when together.
I hope you enjoy the flavor in this dessert! Like I said, it’s one of my favorites. I love to make Dark Chocolate Decadent Truffles (Gluten Free) peppermint mocha variation and Gluten Free/Grain Free Chocolate Almond Espresso Cookies (Mint Mocha variation) with these flavors too. Check them out at MamaLaurasKitchen.com.
~ Laura
Chocolate Mint Mocha Pot de Crème
Ingredients
- 1 cup heavy whipping cream or non fat dairy free creamer, gf
- ¾ cup milk or non-dairy milk substitute, gf
- 1 tbsp Argo cornstarch, gf
- ½ cup organic cane sugar or other sugar
- ⅜ teaspoon Kosher salt
- ½ cup coffee, brewed strong
- 4 large egg yolks
- 1 tbsp pure maple syrup
- ¼ teaspoon vanilla, gf
- 5 oz. dark chocolate, chopped or dark chocolate chips, gf dairy free if needed
- 3 oz. Trader Joe's Peppermint Flavored Baking Chips, gf or use 3/4 – 1 teaspoon Peppermint Extract, gf
Instructions
- Whisk the egg yolks together in a bowl with the maple syrup. Set aside.
- Combine the cornstarch, sugar, and salt in a medium saucepan. Add the cream and milk and stir completely. Heat over medium low or low until just coming to a boil. Add the coffee, the chocolate or chocolate chips and peppermint chips and stir over low heat until melted and smooth.
- Pour 1/3 of the mixture into the egg yok mixture, stirring with one hand as you pour with the other. Stir completely before adding the mixture back to the saucepan. Continue to cook for 1½-2 minutes more. But do not let the mixture come to a boil.
- Remove from the heat. Add the vanilla and peppermint extract if using. Pour through a fine sieve to a clean bowl. Spoon into individual glasses, stemware, or ramekins.
- Pipe sweetened whipped cream over and add garnishes like sprinkles, chopped chocolate or Gluten Free Oreo or Joe-Joe's. Chill for for a minimum of 4 hours covered with cellophane before serving.
