Mint Medley Chocolate Pots de Crème
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Cook time: 
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Yield: 2 servings
This Mint Medley Chocolate Pots de Crème recipe yields a velvety smooth dark chocolate custard that makes just two servings for when you need a small-batch sweet treat.
  • ½ cup (120 ml) heavy cream
  • 3 oz (85 g) good-quality 88% dark chocolate, chopped
  • ½ cup (120 ml) strong steeped Bigelow Mint Medley Herbal Tea (see Note)
  • 3 tablespoons coconut sugar (or light brown sugar)
  • 2 large egg yolks
  • ¼ teaspoon pure vanilla extract
  • 1 pinch sea salt
  • Fresh springs of mint leaves, for garnish (optional)
  1. Preheat the oven to 300F.
  2. Heat the cream and chocolate in a double boiler or microwave until the chocolate is melted; stir until smooth.
  3. Mix in the tea, sugar, egg yolks, vanilla, and sea salt.
  4. Strain the mixture through a fine mesh sieve into a bowl.
  5. Pour the mixture into 2 (6 to 8-oz) ramekins. Place the ramekins in an 8 by 8-inch oven-safe casserole dish. Add enough hot water to come halfway up the side of the casserole dish. Cover the top with foil and use a sharp paring knife to poke a few holes in the foil.
  6. Bake about 45 minutes, until the custard is set along the outside, but jiggly in the center.
  7. Let the custards sit for 10 minutes in the water bath and then carefully remove. Let them cool to room temperature, and then refrigerate until fully chilled (at least 8 hours so the custard can fully set).
  8. Serve chilled, topped with a sprig of fresh mint leaves if desired.
Tea Preparation: I steep 1 mug of boiling water with 3 Bigelow Mint Medley Herbal Tea bags for 15 minutes. I measure out ½ cup of tea to use for this recipe, and then I drink what’s left in the mug.

Sweetness Level: As written, this recipe is only mildly sweet (which is my preference). If you prefer your chocolate treats a little on the sweeter side, you could use 60% chocolate instead of 88%, and/or increase the amount of coconut sugar to 4 to 6 tablespoons.
Recipe by An Edible Mosaic™ at