Mint Chocolate Pots de Creme (eggless!)

Mint Chocolate Pots de Creme (eggless!) could be just the gluten free recipe you've been looking for. For $1.27 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This side dish has 284 calories, 6g of protein, and 18g of fat per serving. This recipe serves 4. 868 people have tried and liked this recipe. A mixture of whole milk, gelatin, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Heartbeet Kitchen. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 52%, this dish is good. If you like this recipe, you might also like recipes such as Chocolate Mint Pots de Crème, Chocolate Pots de Creme, and Chocolate Pots de Creme.

Servings: 4

 

Ingredients:

1 ounce dark chocolate, finely chopped

½ tablespoon Vital Proteins grassfed gelatin

1/2 cup very cold heavy cream

¼ cup + 1 tablespoon pure maple syrup

1/2 teaspoon pure mint extract

1/4 teaspoon salt

¼ cup unsweetened cocoa powder

1 teaspoon pure vanilla

¼ cup whole milk

1½ cups whole milk

Equipment:

bowl

whisk

pot

sieve

plastic wrap

stand mixer

hand mixer

Cooking instruction summary:

In a medium bowl, sprinkle the gelatin over the cup milk in a medium bowl. Let stand for 2 minutes, then whisk with a fork to ensure no lumps remain.In a small pot, combine the cocoa, dark chocolate, 1 cups milk, maple syrup, salt, over medium low heat. Whisk constantly until smooth and the mixture beings to bubble around the edges, about five minutes.Pour the hot dairy mixture through the sieve and into the bowl of gelatin. Whisk the gelatin into the chocolate mixture. Stir in the vanilla.Set the bowl, uncovered, in the refrigerator. After fifteen minutes cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 8 hours, up to 2 days.To serve: Whip the thickened pudding with a hand or stand mixer for 30 seconds to restore a creamy texture. Spoon the whipped pudding into four serving dishes. Then whip the cream and mint extract with a hand mixer in a very cold bowl until soft peaks form. Taste, and stir in more mint extract if desired. Top the pudding with the whipped cream.

 

Step by step:


1. In a medium bowl, sprinkle the gelatin over the cup milk in a medium bowl.

2. Let stand for 2 minutes, then whisk with a fork to ensure no lumps remain.In a small pot, combine the cocoa, dark chocolate, 1 cups milk, maple syrup, salt, over medium low heat.

3. Whisk constantly until smooth and the mixture beings to bubble around the edges, about five minutes.

4. Pour the hot dairy mixture through the sieve and into the bowl of gelatin.

5. Whisk the gelatin into the chocolate mixture. Stir in the vanilla.Set the bowl, uncovered, in the refrigerator. After fifteen minutes cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 8 hours, up to 2 days.To serve: Whip the thickened pudding with a hand or stand mixer for 30 seconds to restore a creamy texture. Spoon the whipped pudding into four serving dishes. Then whip the cream and mint extract with a hand mixer in a very cold bowl until soft peaks form. Taste, and stir in more mint extract if desired. Top the pudding with the whipped cream.


Nutrition Information:

Quickview
283k Calories
6g Protein
18g Total Fat
26g Carbs
5% Health Score
Limit These
Calories
283k
14%

Fat
18g
28%

  Saturated Fat
11g
69%

Carbohydrates
26g
9%

  Sugar
19g
22%

Cholesterol
51mg
17%

Sodium
208mg
9%

Alcohol
0.52g
3%

Caffeine
18mg
6%

Get Enough Of These
Protein
6g
13%

Manganese
0.82mg
41%

Vitamin B2
0.49mg
29%

Copper
0.38mg
19%

Calcium
174mg
17%

Phosphorus
169mg
17%

Magnesium
60mg
15%

Vitamin A
613IU
12%

Vitamin D
1µg
11%

Fiber
2g
10%

Potassium
343mg
10%

Iron
1mg
9%

Vitamin B12
0.55µg
9%

Selenium
5µg
8%

Zinc
1mg
8%

Vitamin B5
0.52mg
5%

Vitamin B1
0.08mg
5%

Vitamin E
0.44mg
3%

Vitamin B6
0.06mg
3%

Folate
8µg
2%

Vitamin K
1µg
2%

Vitamin B3
0.32mg
2%

covered percent of daily need
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