If you think truly luxurious, restaurant-quality desserts take hours of fussy whisking and tempering, I have wonderful news for you! Forget the guesswork because we’re diving straight into silky perfection today. I’m sharing my absolute favorite way to make decadent, cool dessert: these gorgeous Thermomix Chocolate Pots de Crème!
This recipe became sacred to me because it reminds me of my grandmother. She used to stand over the stove with a whisk, telling me stories from her childhood while the chocolate custard thickened so slowly. It was magic, but honestly? It was nerve-wracking watching that stovetop custard!
When I first adapted it for the Thermomix, something clicked. The precise temperature control meant I got that velvety richness my grandmother achieved, but without the sweat and worry. This version, with that lovely hint of cool peppermint, pours into little glasses like liquid velvet. It’s simple, totally reliable, and yields the creamiest texture you can imagine. Trust me, this machine makes dessert magic happen!
Why This Thermomix Chocolate Pots de Crème Recipe Works So Well
Making pots de crème used to intimidate me because of the tempering risks, but the Thermomix completely changes the game. Now, I focus on what matters: taste! You simply load it up, and it does the hard work for you. It’s one of my go-to secrets when I need an impressive dessert without spending all day in the kitchen.
Here’s why I love letting the machine handle this classic French treat:
- It cooks the custard with precise, steady heat, guaranteeing that dreamy, velvety texture every single time. No lumps, no scorching!
- The steps are incredibly straightforward—I can whip up the custard then move right onto the quick chocolate ganache topping.
- It’s perfect for pairing with cozy Thermomix baking and dessert recipes when you need something elegant.
Essential Ingredients for Perfect Thermomix Chocolate Pots de Crème
To get that unbelievable, melt-in-your-mouth texture, we have to be precise, but don’t worry, ingredient shopping is the easiest part! We are splitting this into two simple groups: the luscious peppermint custard that forms the body of the dessert, and the rich chocolate ganache that sits perfectly on top. Getting good quality chocolate makes a huge difference here; I always use dark chocolate that’s at least 60% cacao.
If you can’t find the Brew Choc dry granules, you can substitute with a really good quality unsweetened cocoa powder, but you might want to add a tiny pinch more sugar, just to balance it out.
For the Peppermint Custard Base
- 3 large egg yolks – make sure they are fresh!
- 100 Grams raw caster sugar – this dissolves beautifully.
- 2 Teaspoons vanilla bean paste – paste gives you those gorgeous vanilla flecks.
- 2-3 Drops doTERRA Peppermint Oil – This is strong stuff! Make sure you’re using food-grade essential oil and start low; you can always add more later.
- 35 Grams cornflour or cornstarch – this stabilizer is key for the Thermomix to create that perfect set texture.
- 500 Grams milk
- 100 Grams cream
- Pinches pink salt flakes – just a tiny bit wakes up the chocolate flavor.
For the Rich Chocolate Ganache Topping
- 25 Grams Brew Choc dry granules
- 75 Grams cream
- 1 Teaspoon vanilla bean paste
- 60 Grams dark chocolate, cut into small pieces so it melts easily.
- 25 Grams icing sugar – this keeps the topping super smooth and slightly soft instead of hard.
Step-by-Step Instructions for Thermomix Chocolate Pots de Crème
This is where the real kitchen magic happens, and honestly, it’s so fast you might wonder if you missed something! Because the Thermomix is doing all the heavy lifting—heating, stirring, and holding the perfect temperature—we aren’t going to get any of that dreaded curdling we used to worry about on the stovetop. I recommend having your serving glasses ready to go right next to the machine before you start Step 1.
Making the Silky Peppermint Custard
First, we’ll make the custard base. Place absolutely everything slated for the custard—those three egg yolks, the sugar, vanilla, peppermint oil, cornflour, milk, cream, and salt—right into the Thermomix bowl. Now, secure the lid and cook it for 8 minutes at 80ºC on Speed 4. It needs that initial slow cook to start activating the starch. Once that’s done, pop the temperature up slightly and cook for another 2 minutes at 90ºC on Speed 4. When it’s ready, pour that gorgeous custard immediately into your individual serving glasses or ramekins. Leave a little bit of space at the top for our next layer! Then, these absolutely have to go into the fridge until they are totally cold and set. I usually give them at least two hours.
Preparing the Thermomix Chocolate Ganache
Once the custard has chilled completely, we move on to the decadent topping. It’s important that your Thermomix bowl is clean and completely dry for this part. First, put just the Brew Choc dry granules in and mill them uninterrupted for 30 seconds on Speed 10. This breaks them down perfectly. Then, add the remaining ganache ingredients—the cream, vanilla, dark chocolate pieces, and icing sugar. Cook this mixture gently for 4 minutes at 60ºC on Speed 2. It mixes beautifully!
Assembly and Setting the Thermomix Chocolate Pots de Crème
Now for the best part! Carefully spoon or gently pour the rich chocolate ganache right over the top of the firm peppermint custard bases. Be careful not to stir them together; we want that beautiful, distinct layer! Just let the ganache sit on top. This final topping needs to set a little bit before serving, so pop them back into the fridge for another 30 minutes or so. If you’re serving them soon after, you can look at this festive bread companion recipe for other peppermint ideas!
Tips for Success Making Your Thermomix Chocolate Pots de Crème
Honestly, the best tip I can give you is to trust the process, especially the temperature settings. In my experience testing this recipe out—and trying to rush the chilling time once or twice—the secret to that smooth, non-grainy texture is allowing those two cooking stages for the custard to finish completely. The 80ºC cooks it gently, and the 90ºC finishes the starch activation just right.
Also, when you add the peppermint oil, go slow! It’s much easier to add a drop or two more than try to take it out if you accidentally make it taste like toothpaste! For a festive look, which I absolutely adore, save those leftover candy canes. Crushing them up and sprinkling them right on top of that dark chocolate ganache before it sets makes them look stunning. It really elevates this easy dessert into something special!
Ingredient Notes and Substitutions for Thermomix Chocolate Pots de Crème
I often get questions about substituting ingredients in recipes like this, especially when using a specialized machine like the Thermomix. While I always recommend sticking to the recipe for the very first try—because that combination is what gave me the perfect velvet texture I was aiming for—let’s talk about why we use what we use.
That 35 grams of cornflour, or cornstarch, isn’t there just to thicken things up; it’s a critical stabilizer here. In a stovetop custard, you rely a lot on the egg yolks, but here, the cornflour helps the proteins in the milk and eggs set evenly around the high heat of the Thermomix, preventing any chance of a lumpy or grainy end result. It locks in that silky mouthfeel, which is the hallmark of a true pot de crème.
Peppermint Adjustments
The peppermint oil is definitely intense! I specified doTERRA because they are reliable for food use, but if you only have peppermint extract on hand, you can use that sparingly. I’d suggest starting with just one drop of extract if that’s what you have. Extracts are often more concentrated than essential oils, so tasting as you go is even more important here! If it turns out too minty? Well, you might just have to make a full batch of chocolate bark to balance it out!
Why Dark Chocolate Matters
When it comes to the chocolate pieces for the ganache, I truly believe using good quality dark chocolate (around 60% is my sweet spot) is what separates a “good” dessert from something spectacular. Since we aren’t adding much extra sugar to the ganache layer, those rich cocoa solids really get to shine through, giving you that deep, satisfying finish against the lighter, sweet peppermint custard underneath.
Serving Suggestions for Your Thermomix Chocolate Pots de Crème
This peppermint chocolate pot de crème is so rich and decadent, it begs for something light to balance it out on the plate. Because it feels so luxurious, I often serve it as the grand finale to a comforting meal. It pairs absolutely perfectly after a lighter, savory main course. I’m thinking of something lovely like a simple pasta dish—maybe that creamy parmesan soup we love—as a great base for these rich Italian recipes!
After a full meal, a small pot like this is just the right amount of sweet. If you aren’t serving it right after dinner, a strong, black coffee or even a shot of espresso balances the deep cocoa flavor beautifully. And don’t forget the garnish we talked about—those crushed candy canes truly make it feel special for any gathering!
Storage and Make-Ahead Instructions for Thermomix Chocolate Pots de Crème
One of the biggest wins with these gorgeous pots de crème is that they are absolutely brilliant for making ahead of time! Seriously, if you’re hosting that big holiday dinner or just want a cozy weekend treat ready to go, this is your recipe. Since the custard needs time to firm up anyway, you can easily make them a day or even two in advance.
You need to keep them in the fridge, and just be sure to cover each glass or ramekin tightly. I usually press a little piece of plastic wrap directly onto the surface of the ganache layer once it’s set. This keeps everything fresh and stops the chocolate from drying out or picking up any odd smells from the fridge.
They stay perfectly delicious for up to three days! That’s why I call them the perfect *Autumn Recipes* treat when you want something comforting and elegant waiting for you after a chilly evening. They are basically begging to be served after a big bowl of comforting soup.
Frequently Asked Questions About Thermomix Chocolate Pots de Crème
It’s normal to have a few little questions when you’re making a new but special recipe like this one. The Thermomix is fantastic, but sometimes people worry about adjusting signature flavors or getting that restaurant texture.
I’ve gathered the questions I hear most often about these rich little desserts. Remember, whether this is your first time using the machine or your hundredth, we want that luxurious feel to shine through!
Can I make this Thermomix Chocolate Pots de Crème recipe without peppermint oil?
Oh, absolutely! If you aren’t feeling the minty cool flavor, just leave the peppermint oil right out. It’s a wonderful way to enjoy a classic chocolate pot de crème instead. If you skip the oil, I like to boost the vanilla bean paste by about half a teaspoon for that classic French flavor. It still works brilliantly and is a great option if you’re looking for simpler Thermomix Recipes Healthy options without added flavorings!
How do I ensure the custard is completely smooth?
This is the biggest worry people have with any custard, but I promise the Thermomix virtually eliminates it! The key here is sticking to those cooking times: the 8 minutes at 80ºC followed by the 2 minutes at 90ºC. That precise heating cooks everything beautifully. Once you pour it into the glasses, just try not to jiggle or over-agitate them while you move them to the fridge. Let them settle naturally!
Is this considered one of the best Thermomix Recipes Dinner desserts?
I really think so! It checks all the boxes for a perfect final course: it looks incredibly elegant, it utilizes the machine perfectly by handling all the stirring, and best of all, you make it *before* dinner even starts. Having a gorgeous dessert like this ready to go means you can relax and enjoy your Thermomix Dinner Recipes mains without stressing about what to serve when you’re done eating. It’s stress-free elegance, that’s what it is!
Author Bio and Connecting with Sena Recipes
Emma Laurent is the Founder & Creative Director of Sena Recipes, where she shares comforting classics with modern flair. Her approachable recipes inspire thousands of home cooks to rediscover the joy of everyday meals. You can find out more about her journey and see what else she’s cooking up over on her author page!
Now that you know the secret to these beautiful pots de crème, I truly want to hear from you! If you whip up a batch for your next cozy evening or special gathering, please let me know how they turned out in the comments below. Did you add that crushed candy cane garnish? Did the mint hit just right? Don’t be shy—I love seeing your creations and answering any last-minute questions you might have!
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Thermomix Peppermint Chocolate Pots de Crème
- Total Time: 22 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Make a silky, luxurious chocolate and peppermint custard dessert using only your Thermomix. This recipe delivers a restaurant-style treat with simple steps.
Ingredients
- 3 egg yolks
- 100 Grams raw caster sugar
- 2 Teaspoons vanilla bean paste
- 2–3 Drops doTERRA Peppermint Oil
- 35 Grams cornflour or cornstarch
- 500 Grams milk
- 100 Grams cream
- Pinches pink salt flakes
- 25 Grams Brew Choc dry granules
- 75 Grams cream
- 1 Teaspoon vanilla bean paste
- 60 Grams dark chocolate, in pieces
- 25 Grams icing sugar
- Candy canes if desired
Instructions
- Place all peppermint custard ingredients into the Thermomix bowl and cook 8 min at 80ºC on speed 4.
- Cook 2 min at 90ºC on speed 4.
- Pour the custard into serving glasses, cups, or ramekins, leaving space for the ganache. Place in the fridge to cool completely.
- To make the ganache, place Brew Choc granules into a clean, dry Thermomix bowl. Mill for 30 sec on speed 10.
- Add all remaining ganache ingredients to the Thermomix bowl and cook 4 min at 60ºC on speed 2.
- Pour the ganache on top of the mint custard and allow it to set. Garnish with fresh mint leaves or crushed candy canes if you wish.
Notes
- For a festive touch at Christmas, garnish the rim of the serving glasses with crushed candy canes.
- If you have fresh mint available, use it for garnish.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Dessert
- Method: Thermomix
- Cuisine: Italian
Nutrition
- Serving Size: 1 pot
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 7
- Cholesterol: 150
Keywords: Thermomix Chocolate Pots de Crème, Chocolate Custard, Peppermint Dessert, Thermomix Recipes Dinner, Italian Recipes, Autumn Recipes