White Chocolate Peppermint Pots de Creme
12 ounces mini white chocolate chips
2 cups heavy cream
1 cup whole milk + 1-2 tablespoons
6 egg yolks
1 teaspoon vanilla extract
1 tablespoon peppermint extract
Pinch sea salt
Whole peppermint candies, crushed
Pour the milk and cream into a heavy bottom sauce pan and place over low heat, stirring often. Heat water in the bottom of a double boiler over medium heat to a low boil. Add a shallow bowl to the top of the double boiler. Pour the white chocolate into the bowl with 1 tablespoon of the extra milk and begin to melt, stirring often. Add the additional milk if the chocolate needs a bit more help melting. Meanwhile whisk the egg yolks together in a small bowl. Once the chocolate has melted add in the egg yolks, slowly, whisking them in to ensure they don’t scramble. Whisk for another 15 minutes to thicken the mixture. Add the extracts to the cream mixture then pour into the white chocolate, whisking consistently for another 10-15 minutes. Strain the mixture into a pitcher then pour into small cups, glass jars or ramekins, filling about 3/4 of the way up. Cover with jar lids or plastic wrap and place in the refrigerator for at least 4 hours or overnight. When ready to serve top with a few crumbles or crushed peppermint. Add a bit of freshly whipped cream if desired.
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