Peppermint Mocha, Yes Please!
It’s here you guys! My favorite flavor of the year has already made its way into all the coffee shops, stores, and now I want to share some of my happiness here on the blog! If the recipe title didn’t give it away yet, let me shout it from the rooftops for you!!
It’s Peppermint Mocha season ya’ll! Oh, how I’ve been looking forward to this time of year.
Don’t get me wrong, I enjoy Pumpkin Spice and everything nice, but my heart is and will forever be the number one fan of the Peppermint Mocha combo! There is just something about the minty chocolate mixture that takes me to a winter wonderland of happiness.
I’d drink it in coffee shops all year round if it was available and not full of sugars! Thankfully I’ve learned simple ways to make my favorite coffee at home without the sugar and now I am thrilled to have another way to enjoy the flavors with these Peppermint Mocha Cream Cups as one more way to enjoy the season!
It is just like having my favorite coffee in dessert form!
These creamy cups of fudgy custard are the perfect treat to indulge in during the holidays. With the rich dark chocolate and minty delight of the peppermint in these small individual servings will surely satisfy your holiday cravings!
I love that it is like eating a chocolate-covered candy cane without all the sugar and carbs.
Making the Peppermint Mocha Cream Cups
One of my favorite treats is a French dessert called pots de creme. Doesn’t that sound fancy and fun? The name means “pot of custard” or “pot of cream”. The fancy name also refers to the small porcelain cups in which the dessert is usually served.
Traditional pot de crème is a custard dessert made with eggs, egg yolks, cream, milk, and added flavor. To make these little custards the milk or cream are heated and flavored, then the cream mixture is slowly whisked into eggs and egg yolks to temper the eggs. The mixture is sometimes strained and poured into small cups, which are then baked in a water bath at low heat.
The most common flavors are often vanilla or chocolate. But you know me, I am not your typical vanilla girl. So although I’m not as fancy as pots de creme may sound, I did want to put my sparkling spin on these small desserts for the holidays!
Worth Every Step and Net Carb!
I’ve always loved the look of small desserts just as much as I love chocolate and peppermint because they are just so cute! Also, as I have mentioned before in some of my other blog posts, smaller desserts are a great way to control portion size and trust me, with rich delicious treats like these little cream cups you will be glad for the restraint!
Typically, I try to keep my recipes simple, working hard to make sure that the steps used are not labor-intensive, but for these little cups of peppermint mocha, there will be a few extra steps. There was just no way getting around it if I wanted to give you the heavenly texture of a pots de creme!
So be sure to remember that the extra steps will be worth the extra steps you’ll see in the recipe card below. And before you ask, yes the water bath is necessary to achieve that silky smooth mouthfeel. But don’t let the extra step of using the water bath scare you away from these Peppermint Mocha Cream Cups. It is really not that complicated.
Along with the extra steps in this recipe, there are also a few extra carbs due to the chocolate I use in the recipe, though there is not a lot of added sugars, the Lily’s Chocolate Stevia Sweetened Chocolate Chips do have some carbs that add up.
With that being said, these decadent desserts so that is why I made them in very small servings to spread the carbs out across 8 servings. Trust me, they are rich and delicious and you will totally be satisfied with the small portions!
You can find the nutritional information in the recipe carb below as a guideline for each serving. If you need your nutritional information to be exact then as always I recommend you recalculate them using the exact ingredients you use as brands vary.
As for the flavor remember that it can easily be adapted. If you are not a fan of the Peppermint Mocha (heaven forbid!) then you can totally leave out the peppermint extract for a basic chocolate custard.
Other options that sound delicious to me would be adding in a bit of orange or raspberry flavoring to the chocolate, yum!
A thick and rich chocolate dessert flavored with peppermint for the perfect individual treat!
- 1 Tbsp of Instant Coffee
- 1/3 cup of THM Super Sweet or Erythritol Stevia Blend
- 2 cup of heavy cream
- 8 oz of Lily's Stevia Sweetened Chocolate Chips
- 1 tsp vanilla
- 1 1/4 tsp pure peppermint extract
- 6 egg yolks
- Optional: whipped cream for topping
- Preheat the oven to 325 degrees.
- Place 8 small oven-safe ramekins into a larger baking dish and set them aside. Place a large pot of water on to boil.
- To make the cream mixture add instant coffee, sweetener, and heavy cream to a medium saucepan.
- Bring the mixture to a slow boil while whisking continuously, until the coffee and sweetener is fully dissolved.
- Remove the cream mixture from the heat and stir in the chocolate chips, vanilla, and peppermint.
- Stir the chocolate cream mixture until the chips are fully melted into the cream. At this point I suggest tasting the cream mixture to make sure it is sweet enough for your tastes and that the peppermint is present enough for you. If more peppermint is desired to add 1/4 tsp at the time until it is strong enough for you.
- Then slowly drizzle the egg yolks into the chocolate-cream mixture whisking the whole time until all the yolks are incorporated.
- Next, pour 1/2 cup of the chocolate cream mixture to each ramekin. Then carefully pour boiling water into the larger pan around the small ramekins until it reaches halfway up the sides. Pour slowly to avoid getting water into your custard mixture.
- Cover the larger pan with foil and bake for 30 minutes until the custards are set. Note: Be careful when placing the larger pan into the oven as it will be hot to the tough from the boiling water.
- After baking, you can check the custards by inserting a toothpick into the center and it comes out clean they are ready to remove from the oven. Don't overbake!
- Lastly, remove the little Peppermint Mocha Cream Cups from the oven and take them out of the water bath to cool on a wrack.
- Once cooled, cover each ramekin with their lids or plastic wrap and chill completely before serving.
- Optional Toppings Ideas: whipped cream, crushed sugar-free candy canes (if you choose to enjoy these items), a sugar-free chocolate drizzle of choice
Recipe Nutrition Estimate: Calories 346, Fat 33 grams, Total Carbs 8 grams, Fiber 2 grams, Net Carb 6, Sodium 61 grams. As always I am not a nutritionist, these are my person calculations based on my online nutrition calculator
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!