CHOCOLATE MINT POTS DE CREME: National Pots de Creme Day

Today is National Pots de Creme Day! Pots de Creme is a lot like pudding, only much more intense. I love Chocolate Pots de Creme, but this recipe is even more fun because it's made with chocolate mint. I grow Chocolate Mint in my garden. It's very easy to grow, although it can become invasive, as with most mints. Keep it in a pot by the kitchen door, and you'll be a happy camper. There are so many uses.

A few years ago Sunset Magazine (July 2011), one of my favorite magazines for design, food and gardening, had an entire article on Chocolate Mint. Be sure and read the article in Sunset with recipes for Grilled Lamb with chocolate mint salsa, and Moroccan Chocolate Mint Tea. Don't expect the mint to taste as intense as a piece of chocolate. The chocolate part is very, very subtle, but the mint is strong and different from the usual mint, and if you're not growing it in your garden, you might find it at the market.

So for Pots de Creme Day, here's Sunset's Recipe for Chocolate Mint Pots de Creme. You can make this ahead.

CHOCOLATE MINT POTS DE CREME

One of the hints from Sunset is to add all cream instead of half milk and half cream. It definitely makes it so much richer! I've adapted the recipe below. If you really love chocolate (you're reading this blog, so you must!), add a bit more chocolate on top!

Ingredients
4 cups heavy cream
3 ounces (3 big handfuls) chocolate mint sprigs, plus leaves for garnish
1 cup sugar
8 large egg yolks
Sweetened whipped cream
3/4 cup dark chocolate shavings

Directions
Heat together cream and mint in a medium pot over medium heat until mixture starts to simmer. Remove from heat, cover, and let steep about 2 hours.
Preheat oven to 300°. Set 8 ramekins (4 oz. each) in large roasting pan or baking dish.
Reheat cream mixture to a simmer; strain into medium bowl. Whisk together sugar and yolks in large bowl. Slowly add cream to yolk mixture, whisking constantly.
Pour mixture into ramekins, dividing evenly. Fill pan with hot water until it reaches halfway up sides of ramekins.
Cover pan with foil and bake until custards are set and jiggle only slightly in center, about 30 minutes. Remove from oven and let sit in hot water 30 minutes. Transfer ramekins to baking sheet, cover, and chill at least 2 hours and up to 3 days.
Serve with whipped cream, fresh mint leaves, and chocolate shavings.