Well it’s that time of the year again where I dread going to the grocery store on the weekend because I know I will come home with 1400 boxes of Girl Scout cookies. It’s like…you just can’t say no, nor do you want to say no. You know that you have to have them. I also have a weak spot for little girls standing outside in the cold trying to earn their next badge. So here we are, and we have a ton of Girl Scout cookies. What to do with them? I mean there are a ton of recipes for truffles and cupcakes and puddings and more, but I thought a Thin Mint dark chocolate espresso Pots de Creme sounds about right. Because Thin Mints are BY FAR the best Girl Scout cookie, they hold a very special place in this delectable dessert recipe!
I’ve always been scared of desserts such as this Thin Mint dark chocolate Pots de Creme recipe. I mean even the words “Pots de Creme” are scary. It sounds like a recipe that is much harder than it really is to prepare. There are so many versions out there too, but I was super excited when a friend told me that there was a blender version! This totally made my day since I’m always look for the easy way to get things done. The thing is, you would never in a million years know that this Pots de Creme was made in a blender and prepared in under 20 minutes. It’s that delicious.
The recipe is truly very simple. 12 ounces of your favorite dark chocolate is added to a blender. Make sure it’s the good stuff. It will totally make or break this dessert and there is totally a difference. I like to go for the really hardcore stuff, like the 85% and above. I understand that this is too bitter for many, but choose a good-quality dark chocolate nonetheless.
Along with the chocolate, crack in 4 VERY FRESH room temperature eggs, 1 1/2 teaspoons of peppermint extract (more if you love that minty flavor), 1/2 teaspoon of vanilla extract, and a pinch of salt. Pulse it 10-12 minutes or until the chocolate has broken up significantly.
With the blender running, pour in your espresso. The espresso must by very hot so make sure you are brewing it at the last minute. I used actual real espresso brewed from an espresso machine, but French press will work just fine and even a good strong cup of drip coffee will do the trick. Just make sure it is HOT. Blend the heck out of it. Each time I make this Pots de Creme recipe I always blend for at least 2 minutes, but if you have a good and strong blender, a minute will work also.
Pour the chocolatey goodness into cups that have been lined with Thin Mint cookie crumbs and then refrigerate until set, about 3 hours. Garnish with whipped cream and more cookie crumbs! Wasn’t that easy??
I think so. I know so. You want this dessert. I know you do.
Pair this espresso Pots de Creme recipe with an espresso (coffee) stout or porter. Recipe is below! Have a great day everyone! xo
- 8 Thin Mint cookies
- 12 ounces good-quality dark chocolate if you are using a bar, break it into chunks
- 4 large fresh eggs room temperature
- 1 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup hot brewed espresso or coffee
- whipped cream Thin Mint cookies (for garnish)
- To the bowl of your food processor, add the cookies. Pulse the cookies to small crumbs. Pour onto a a plate and set aside.
- Take 5 8-ounce glasses and dip the rim into warm water. Place each glass, rim side down in the cookie crumbs. Then take about a teaspoon of crumbs and press into the bottom of each glass. Set the glasses aside.
- To the pitcher of your blender, add the dark chocolate, eggs, peppermint and vanilla extracts and salt. Pulse 10-12 times or until the chocolate has broken up significantly.
- With the blender running, slowly pour the hot brewed espresso into the blender. Blend on high for 1-2 minutes or until completely smooth.
- Pour the mixture evenly among the glasses and place them in the fridge to set for 3-4 hours.
- Once set, remove the pots de creme from the fridge and garnish with whipped cream, a sprinkling of cookie crumbs and a thin mint cookie.