Thin Mint Dark Chocolate Espresso Pots de Creme

• Vegetarian

• Refrigerated

  • 4 Eggs, large fresh

• Baking & Spices

  • 12 oz Dark chocolate, good quality
  • 1/4 tsp Kosher salt
  • 1 1/2 tsp Peppermint extract
  • 1/2 tsp Vanilla extract
  • 1 Whipped cream

• Snacks

  • 8 Mint cookies, Thin

• Drinks

  • 1 cup Espresso or coffee, hot

Found on cookingandbeer.com

Ingredients

• 8 Thin Mint cookies
• 12 ounces good-quality dark chocolate (if you are using a bar, break it into chunks)
• 4 large fresh eggs, room temperature
• 1 1/2 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup hot brewed espresso or coffee
• whipped cream, Thin Mint cookies (for garnish)

Directions

• To the bowl of your food processor, add the cookies. Pulse the cookies to small crumbs. Pour onto a a plate and set aside.
• Take 5 8-ounce glasses and dip the rim into warm water. Place each glass, rim side down in the cookie crumbs. Then take about a teaspoon of crumbs and press into the bottom of each glass. Set the glasses aside.
• To the pitcher of your blender, add the dark chocolate, eggs, peppermint and vanilla extracts and salt. Pulse 10-12 times or until the chocolate has broken up significantly.
• With the blender running, slowly pour the hot brewed espresso into the blender. Blend on high for 1-2 minutes or until completely smooth.
• Pour the mixture evenly among the glasses and place them in the fridge to set for 3-4 hours.
• Once set, remove the pots de creme from the fridge and garnish with whipped cream, a sprinkling of cookie crumbs and a thin mint cookie.
• Enjoy!