Love and Olive Oil
White Chocolate Peppermint Pots de Creme

White Chocolate Peppermint Pots de Creme

No-Bake White Chocolate Peppermint Pots de Creme

If you’re entertaining this holiday season, the last thing you want is some fussy, complicated dessert. At the same time, you want something that will impress your guests; something that will seem like it took you more time than it really did.

These white chocolate peppermint pots de créme are just the thing, luxurious and creamy, with a white-chocolate custard base and festive notes of peppermint. Add some freshly whipped cream on top and you’re ready to party.

Traditionally, pots de créme are baked in a “bain-marie,” or water bath. I prefer to skip that step, using gelatin to set the custards instead. So technically, they are not true pots de créme (the purists here will have to forgive me), but once you see how easy and delicious they are you’ll forget all about that technicality.

White Chocolate Peppermint Pots de Creme made in a blender

The KitchenAid® 5-Speed Diamond Blender makes this dessert a breeze: quickly melting and liquifying the custard mixture with the white chocolate into a silky smooth cream. Then simply pour into serving vessels and chill until set. No baking, no messy water bath, no fuss.

Visit the KitchenAid® Kitchenthusiast™ blog for the more »

White chocolate Peppermint Pots de Creme

White Chocolate Peppermint Pots de Creme

Avoiding the oven and using a blender to whip up a decadent dessert with a fraction of the effort. Lightly sweetened with white chocolate and with a subtle hint of peppermint, this easy pots de crème recipe is sure to become a fast favorite.

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  • 1 teaspoon unflavored gelatin
  • 1 3/4 cups heavy cream
  • 4 large egg yolks
  • 6 ounces (1 cup) good quality white chocolate chips or chopped white chocolate*
  • 3/4 teaspoon peppermint extract
  • fresh whipped cream, for topping


  1. Sprinkle gelatin over 2 tablespoons of cold water in a small dish. Let sit for 5 minutes to soften.
  2. In a saucepan, heat cream over medium heat until it starts to steam, stirring occasionally. Do not let it boil.
  3. In a bowl, whisk together egg yolks. Using a large spoon or ladle, slowly drizzle about 1/3 of the warm cream into the egg yolks, whisking vigorously the entire time. The goal is to incorporate the hot cream gradually so the egg yolks are tempered rather than cooked. When about 1/3 of the cream has been incorporated and the mixture is warm to the touch, pour mixture back into saucepan with the rest of the cream. Stir over medium-low heat, scraping the bottom and sides of the pan as you go, for about 5 to 7 minutes, or until mixture thickens and coats the back of a spoon. It should measure approximately 170 to 175ºF.
  4. Place white chocolate chips in the canister of a blender. Pulse two or three times to break chips into fine pieces. Pour hot cream mixture over top of chips and let sit for 30 seconds. Blend on medium-low speed until white chocolate is melted and mixture is smooth, scraping down the sides and corners of the blender as necessary. Add softened gelatin and peppermint extract and blend for 2 to 3 seconds more to incorporate.
  5. Divide evenly among ramekins or jars and refrigerate until set, at least 4 hours or overnight.
  6. Just before serving, top with freshly whipped cream, if desired.

* When purchasing white chocolate, the higher quality, the better. Cocoa butter should be listed as one of the first ingredients. If you see no cocoa butter at all (as is the case with most name-brand white baking chips, unfortunately) move on to another brand.

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  1. I follow you on twitter – sfrankiewicz.

  2. I would blend up a new holiday drink, with cranberries and thyme!

  3. I would use it to make eggnog. 

  4. I’d make a kale smoothie! Maybe one that the folks at work won’t make fun of!
    And I follow you on pinterest (barelymissing).

  5. I followed both Love & Olive Oil and KitchenAid® on Pinterest!

  6. I tweeted about the giveaway! @heyitsashley83

  7. I subscribed to your blog!

  8. I would try to make my own nut butters!  I would also love to try to make my own allergy free whipped cream!

  9. I love this giveaway! I have really only made protein shakes and smoothies (ok, maybe a daiquiri or two…!), but after reading some of the comments here, I’ve got plenty of great ideas! I like the cranberry marg idea! Sounds fab!!

  10. Follow on pintrest- Barnardt

  11. I’d make post-run smoothies!

  12. I follow you both on Pinterest (

  13. I followed you both on Twitter and tweeted the message. (@ThatTuxedoCat)

  14. I subscribe via email.

  15. I’d make a smoothie with fruits and veggies.

  16. avocado and kale smoothie!

  17. I subscribe via e-mail.

  18. The first thing I’d blend is quite likely crepe batter, since I make crepes often.

  19. The first thing I would make would be a breakfast smoothie. 

  20. I followed both on Pinterest. orchidlady01pin

  21. I follow both on Twitter and tweeted. @orchidlady01

  22. I subscribed via email. spertierra at bellsouth dot net

  23. It’s not really unconventional but I would make mayonnaise – which is unconventional for me!

  24. I would love to try pots de crème.

  25. One of those fabulously healthy green juices/smoothies… yum! Thanks so much!

  26. I am a new subscriber-thanks for the opportunity

  27. Fresh tomato sauce, cinnamon, mint, and a little feta are amazing blended together and served over orzo.

  28. I follow on twitter. I am @hootowl1978. I tweeted.

  29. I follow on Pinterest Hootowl

  30. I would love to make smoothies. But a frozen hot chocolate would be great this time of year.

  31. I subscribed.

  32. I would love to make a mole sauce in the lime green one!

  33. I think I would make a very smooth type of soup, like a puree.  This is a great giveaway.

  34. Follow on Twitter – @loridreilly
    Follow on Pinterest – TxFoodiegirl

  35. I have a recipe for an ice cream that requires a blender, that’s what I’d use it for first.

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