Happy St. Patrick’s Day! There’s no better way to celebrate than with a dessert that captures the essence of the holiday. This Chocolate Mint Pots de Crème recipe does just that, blending the richness of cocoa, the creaminess of coconut milk, and the refreshing hint of mint into a luxurious treat. Plus, with the added benefits of hot cocoa collagen peptides, this dessert not only satisfies your sweet tooth but also nourishes your body.
📸 @deb.makes.lowcarb.delish
Treat yourself to the luxurious delight with the irresistible combination of cocoa, coconut milk, and mint, this indulgent dessert is sure to bring a touch of Irish charm to your celebration.
CHEERS!
Ingredients:
1 egg
1 egg yolk
1 cup full fat coconut milk
2 scoops @marigoldfoodstx Hot cocoa Collagen Peptides (USE CODE: DEB10)
3/4 cup gardellia sugar-free chocolate chips (3 oz)
10-15 drops @oooflavors Mint Flavoring (USE CODE: DEB10)
Whipped cream, for garnish
Dark chocolate shavings, for garnish
Directions:
1. In a mixing bowl, whisk together the egg and egg yolk. Set aside.
2. Heat coconut milk in a saucepan over medium heat until it simmers. Remove from heat and let it cool slightly.
3. Mix in hot cocoa collagen to the warm coconut milk (it’s okay to have a few lumps).
4. Add in sugar-free chocolate chips. Mix well until smooth.
5. Stir in mint flavoring until well combined.
6. Slowly pour the warm chocolate into the egg mixture, whisking constantly to prevent curdling.
7. Preheat your oven to 3oo°F and place two 8-ounce ramekins or four 4-ounce ramekins in a baking dish.
8. Evenly distribute the mixture among the ramekins or jars, filling them almost to the top.
9. Carefully pour hot water into the baking dish, surrounding the ramekins, until it reaches halfway up the sides.
10. Bake for 38-40 minutes, or until the edges are set but the centers still jiggle slightly. (cook time will vary depending on ramekins size)
11. Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 4 hours, or until set.
12. Before serving, garnish each pot de crème with a dollop of whipped cream, and dark chocolate shavings.
Bloomin’ Almonds
Tres Chili’s & Almonds
Bloomin’ Almonds
Hot Bloomin’ Almonds
Tres Chili’s and Onion…
Spicy Bloomin’ Almonds gets my vote.
My own suggestions: A Boomin’ and a Flamin’ Almonds or A Flamin’ and a Kickin Almonds, as describes taste of ingredients.
Bloomin’ Onion and Chili Pepper Almonds as describes use of ingredients.
Flamin’ Blooming Almonds,as S Wick suggested, sounds like a winner though!
Tres chili’s
Bloomin’ Almonds
I like Bloomin’ Almonds. Or you could call them Sabrosas Almendras.
Tres chilis and onions
Flamin Blooming Almonds