Chocolate Peanut Butter Pots de Creme

February 15, 2019
Chocolate Peanut Butter Pots de Creme
  • 20 Mini Peanut Butter Eggs (and extra for garnish)
  • 3 egg yolks
  • 2 cups heavy cream
  • 1/2 tsp pure vanilla
  1. Chop Mini Peanut Butter Eggs into small pieces.
  2. In a bowl, gently whisk egg yolks and cream together until combined.
  3. Pour the cream mixture in a medium sized, thick-bottomed pot.
  4. Over medium heat, whisk the mixture often until it just starts to bubble and thickens enough to coat the back of a spoon.
  5. Add vanilla and whisk to combine.
  6. Pour the hot cream mixture into a blender with chopped Mini Peanut Butter Eggs and blend until smooth.
  7. Pour into 5 ramekins and allow to set in the fridge for 2-3 hours or overnight. TIP: Make it extra fancy by swirling peanut butter into the crème before refrigerating.
  8. Right before serving, garnish with Mini Peanut Butter Eggs and whipped cream (optional).