Peppermint Chocolate Pots de Crème

Place finely chopped dark chocolate in a heatproof bowl

Heat heavy cream in a saucepan over medium heat until steaming

Pour hot cream over chopped chocolate

Let sit for 2 min to melt chocolate

Whisk until completely smooth and glossy

In a separate bowl, whisk egg yolks, sugar, cocoa powder, and salt until well combined

Slowly pour warm chocolate cream into egg mixture while whisking constantly

This prevents the eggs from scrambling

Whisk in peppermint extract and vanilla extract

Strain custard through fine-mesh sieve into measuring cup

This removes any lumps and ensures silky texture

Skim off any foam or bubbles from surface

Pour custard into six 4-oz mason jars, filling to 3/4 full

Finger-tighten lids on jars

Preheat sous vide water bath to 176°F (80°C)

Carefully place jars in water bath, fully submerged

Cook for 1 h until custard is just set with slight wobble

Remove jars from water bath

Cool at room temperature for 30 min

Refrigerate uncovered for at least 4 h or overnight

The peppermint flavor will develop as it chills

To make peppermint whipped cream, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/4 tsp peppermint extract until stiff peaks form

Before serving, let pots sit at room temperature for 10 min

Top each pot with peppermint whipped cream

Garnish with crushed candy canes, chocolate shavings, and fresh mint leaves

Serve immediately for the best texture contrast