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Thin Mint Dark Chocolate Espresso Pots de Creme

Prep Time20 mins
Total Time20 mins
Servings: 5


  • 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.
  • Enjoy!


Recipe inspired and adapted from The Pioneer Woman