Ingredients

  • 2 oz of bittersweet chocolate
  • 1 cup of Forager Project Half & Half
  • 2 teaspoons of tapioca starch
  • 1 teaspoon of agave
  • Pinch of salt
  • ¼ teaspoon of peppermint extract

Prep

Melt 2 oz of bittersweet chocolate using a bain marie ( a glass bowl over set over a pot of boiling water) or carefully in the microwave.

In a small saucepan, whisk 1 cup of Forager Project Half & Half and 1 teaspoon of tapioca starch over medium heat. Bring the mixture to a simmer, whisking occasionally, until it is thick enough to coat the back of a spoon, about 3-5 minutes.

Once thickened, turn off the heat and stir in agave, melted chocolate, salt, and peppermint extract.

Divide chocolate mixture into ramekins or small bowls and refrigerate until set, about 2 hours.

Mint Chocolate Pot de Creme
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