It is no secret that I love chocolate and peppermint as a combo, so this was a natural progression for me.
A beautiful creamy peppermint custard base with a decadent Brew Choc ganache on top. Easy as a small dessert for a cast of thousands (which is precisely what I did originally) or in bigger tea cups for about 6-8 people. Cue the candy canes for a festive feel, or leave them plain for any other occasion. Amazing!
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- 3 egg yolks
- 100 Grams raw caster sugar BUY
- 2 Teaspoons vanilla bean paste BUY
- 2-3 Drops doTERRA Peppermint Oil BUY
- 35 Grams cornflour or cornstarch
- 500 Grams milk
- 100 Grams cream
- Pinches pink salt flakes BUY
Brew Choc Ganache
- 25 Grams Brew Choc dry granules BUY
- 75 Grams cream
- 1 Teaspoon vanilla bean paste BUY
- 60 Grams chocolate dark, in pieces BUY
- 25 Grams icing sugar
- Candy canes if desired
Place all custard ingredients into Thermomix bowl and cook 8 min/80ºC/speed 4.
Cook 2 min/90ºC/speed 4.
Pour into serving glasses, cups, ramekins of choice, leaving enough room for a good 'dash of ganache'! Place into fridge and allow to cool completely.
To make ganache, place Brew Choc granules into clean, dry Thermomix bowl. Mill 30 sec/speed 10. Add all remaining ingredients to Thermomix bowl and cook 4 min/60ºC/speed 2.
Pour on top of mint custard and allow to set. Garnish with fresh mint leaves if available. At Christmas time, garnish with crushed candy canes around the rim of the serving glasses.