According to TeresaInPreview, today is Chocolate Mint Day. Now, let’s see … what would be a “Beyond Brittle” type of celebration? Of course:
Chocolate Pots de Creme w/ Mint Mascarpone
For the Pots de Creme:
- 1 C cream (half and half will work)
- 8 oz good chocolate (at least 70% solids), broken in to small pieces
- 2 egg yolks
- 2 T unsalted butter
Directions:
- Heat the cream over medium-low heat (don’t let it boil)
- Add the chocolate and let it melt, stirring until combined and even
- Add egg yolks; beat lightly to combine
- Add butter; stir until mixture is evenly blended
- Pour into 4 ramekins, small cups, or decorative glassware (for an interesting presentation)
- Refrigerate until cool and set (couple hours)
For the Mascarpone:
- To 1 C mascarpone cheese, add 2 T finely chopped fresh mint; mix to distribute mint evenly through cheese
- Optionally, add 1-2 teaspoons (to taste) powdered sugar, but it shouldn’t be overly sweet
- Refrigerate until ready to serve
To serve:
- Place a dollop of the mint mascarpone on top of the chocolate
- Garnish with a sprig of mint
serves 4
Enjoy!
