White Chocolate-Mint Pots de Creme with Candy Cane Brittle

"I love mint Oreos," says owner Mindy Segal. "This is my take on that combination." The smooth pots de crème are offset by a chocolate brittle that's so addictive and simple to make, we serve it on its own for a quick dessert fix.
8 servings


Recipe by Mindy Segal of Mindy's Hot Chocolate in Chicago
December 2011

Ingredients

Pots de Crème
2 cups heavy cream
1/2 cup whole milk
2 cups fresh mint leaves
6 large egg yolks
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Pinch of kosher salt

White Chocolate Ganache
4 ounces high-quality white chocolate, chopped
1 cup chilled heavy cream
1/4 teaspoon vanilla extract
Pinch of kosher salt

Candy Cane Brittle
1 pound high-quality bittersweet chocolate, chopped
1 cup chopped candy canes, divided
1/2 cup chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), lightly crushed
1 ounce high-quality white chocolate, melted

Special Equipment
Eight 4-oz. ramekins

Preparation

Pots de Crème

Bring cream and milk to a simmer in a medium saucepan. Add mint; steep for 1 hour. Strain; return to pan.

Preheat oven to 325°. Whisk yolks and next 3 ingredients in a medium bowl. Bring mint cream to a boil; add chocolate. Re- move from heat; whisk until melted. Return to a boil. Gradually whisk into yolk mixture. Strain into a medium pitcher. Add salt.

Place ramekins in a large baking dish or roasting pan. Divide mint custard among ramekins. Pour hot water into dish to come halfway up sides of ramekins. Cover baking dish with a sheet of parchment paper.

Bake custards until just set in center, about 40 minutes. Let cool in water bath. Cover; chill at least 2 hours or overnight.

White Chocolate Ganache

Stir chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk in cream, vanilla, and salt. Cover; chill until cold, about 2 hours.

Candy Cane Brittle

Line a large baking sheet with foil. Stir bittersweet chocolate in a medium metal bowl set over a saucepan of simmering water until melted. Stir in 3/4 cup chopped candy and crushed cookies; spread over foil. Sprinkle 1/4 cup candy over. Drizzle with melted white chocolate. Chill until set, about 30 minutes. Break into shards.

Using an electric mixer, beat white chocolate ganache until firm peaks form. Spoon a dollop of ganache over each pot de crème; garnish with a piece of brittle.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Chocolate Desserts Slideshow.

nutritional information
One serving contains:
Calories (kcal) 957.8
%Calories from Fat 77.3
Fat (g) 82.3
Saturated Fat (g) 44.6
Cholesterol (mg) 263.3
Carbohydrates (g) 73.0
Dietary Fiber (g) 8.1
Total Sugars (g) 49.0
Net Carbs (g) 64.9
Protein (g) 12.4
Sodium (mg) 126.9

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