Potted Herb Pot de Creme Parfaits


Potted Herb Pot de Creme Parfaits 1


Nothing beats the Springtime. With gardening underway, flowers blooming, and sunny weather, mother nature has definitely been an inspiration for any menus I’ve been dreaming up, especially for Easter Sunday. What is cuter to serve as an Easter dessert than potted herb parfaits? Ditch the chocolate bunnies for this refined take on the “mud pie” dessert we would beg our moms to make on our childhood birthdays. These pot de cremes are made with rich, luxurious Belgian chocolate, and are paired with chocolate wafer crumbs and mint leaves to resemble potted mint plants. Did I mention these heavenly, decadent parfaits contain booze? Enough said.


“Potted Herb” Pot de Creme Parfaits
Makes 8 parfaits

Ingredients:

10 ounces dark Belgian chocolate (I used 70% cocoa chocolate)
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
6 Tbsp. sugar
3 Tbsp. Baileys Irish cream
1 Tbsp. vanilla extract
1/4 tsp. salt

1/2 cup heavy cream

chocolate wafers, crushed into crumbs
Mint leaves

Directions:

1. Chop the chocolate with a knife and put into a large bowl. Whisk the milk, cream, eggs, and sugar in a medium sauce-pot. Heat the mixture on medium, while constantly stirring with a heatproof spatula, until the mixture is thick enough to coat the back of a wooden spoon (about 6-8 minutes). 

2. Pour the heated milk mixture over the chocolate and stir until the chocolate is melted and the mixture is smooth. Pour the mixture into desired serving vessels about 3/4 of the way up(*keep 1/3 cup of the mixture in a separate bowl for assembly). Put the pot de cremes in the refrigerator to chill and thicken (minimum 2 hours, up to overnight).


3. Whip 1/2 cup heavy cream to stiff peaks. Once the separate 1/3 cup of the chocolate mixture that you had set aside has chilled and thickened (about an hour), fold into the whipped cream mixture. Set aside in the refrigerator to chill.


For Assembly:


Potted Herb Pot de Creme Parfaits 2

1. Top each pot de creme with a dollop or two of the chocolate-whipped cream mixture.

Potted Herb Pot de Creme Parfaits 3

2. Add the chocolate wafer crumbs, make sure the entire top is covered. 

Potted Herb Pot de Creme Parfaits 4

3. Stick the mint leaf into the top, to resemble a potted plant. **I used the tops of mint leaves for a more “potted plant” look.

Bon Appetit!

Potted Herb Pot de Creme Parfaits 5

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