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Chocolate Mint Collagen Pots de Creme

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.


Treat yourself to the luxurious delight of this Chocolate Mint Pots de Crème. 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.

Chocolate Mint Collagen Pots de Creme
Chocolate Mint Collagen Pots de Creme

Chocolate Mint Pots de Creme

Chocolate Mint Collagen Pots de Creme

Chocolate Mint Collagen Pots de Creme

Chocolate Mint Collagen Pots de Creme

Chocolate Mint Collagen Pots de Creme

Ingredients: 1 egg

1 egg yolk

1 cup full fat coconut milk

2 scoops Marigold Hot Cocoa Collagen Peptides

3/4 cup Ghirdelli No Sugar Added Chocolate Chips (3 oz)

10-15 drops OOO Falvors Mint Flavoring

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.

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