Looking for that perfect peppermint dessert to add to your holiday table? I’ve got just the recipe for you! The holiday season at Disneyland Resort is filled with sweets and treats galore, and one of my personal favorite dishes this year is from the Disney Festival of Holidays at Disney California Adventure Park. The Milk Chocolate Candy Cane Pot de Crème can be found at the Winter Sliderland marketplace, alongside a few other festive dishes including Holiday Stuffing Mac & Cheese and the Frosty Frosé.
This peppermint-inspired dessert could be the perfect conclusion to a festive feast or even a fun and fanciful treat to serve at your holiday soirée! The recipe listed below serves six to eight people, and pairs wonderfully with biscotti and a late bottled vintage port wine. And while this particular dessert is traditionally served in little “pots,” it can be also be served in a wine or martini glass.
CANDY CANE POTS DE CRÈME
- 1 teaspoon powdered unflavored gelatin
- 1 tablespoon cold water
- 2 cups heavy cream
- 5 large egg yolks
- 1/4 cup sugar
- 3/4 cup chopped milk chocolate or milk chocolate chips
- 1 teaspoon peppermint extract
- Whipped cream
- Crushed peppermint candy
- Chocolate peppermint bark
FOR CANDY CANE POTS DE CRÈME
- Stir together powdered gelatin and water in small bowl; let it sit while cream heats (gelatin will solidify).
- Heat heavy cream in medium saucepan over medium heat until steaming. Do not bring to a boil.
- Once cream begins to steam, add gelatin and stir to dissolve.
- In a separate bowl, beat together egg yolks and sugar until pale in color.
- While whisking continuously, drizzle 1/2 cup of hot cream into egg yolk mixture.
- Whisk remaining egg yolk mixture into hot cream. Turn heat to low.
- Continue cooking and stirring until mixture thickens enough to coat the back of a spoon (155°F), about 3 to 4 minutes.
- Add chocolate to a large bowl and pour hot cream mixture over chocolate.
- Let sit for 1 to 2 minutes, then stir well (or carefully blend mixture in a blender or using a stick blender).
- Stir in peppermint extract.
- Strain mixture through a fine mesh sieve to remove any lumps.
- Pour into 4-ounce serving cups and refrigerate at least 4 hours.
- Once pots de crème are firm, use a pastry bag with a star tip to pipe a rosette of whipped cream on top (or dollop whipped cream on top).
- Just before serving, sprinkle with crushed peppermint candy and add peppermint bark on top of whipped cream.
(This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.)
In addition to this tasty recipe, there are plenty of other delectable holiday eats and sips at Disney Festival of Holidays at Disney California Adventure Park through January 8, 2019. Check out my Foodie Guide for all of the yummy details, and be sure to visit the Disneyland Resort website for info on all of the holiday offerings available this season.
And for more recipes from multiple festivals at both Walt Disney World Resort and Disneyland Resort, why not bring home the new Disney Festivals Cookbook? Available for purchase in-person only at Epcot and Disney California Adventure Park.