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.

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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.

All images and text © / Love & Olive Oil

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  1. Pinterest: Followed and followed (@tragicsandwich)

  2. Hee! That purple blender makes me think of Marie on Breaking Bad.

    Heck, I’d do THIS recipe first, it sounds great!

  3. Twitter: Followed, followed, and tweeted (@tragicsandwich)

  4. I follow on Pinterest, username metully

  5. I subscribe via email. 

  6. I want the orange one to match my mixer!
    I could make so many lovely smoothies in that. 

  7. Can this handle a green smoothie? My current blender can pulverize greens, but not really blend them. I’d like to make a decent green smoothie.

  8. I think I’d try out different shakes/smoothies. 

  9. I follow both on Twitter and tweeted (emily_runs)

  10. I’m subscribed to your newsletter ([email protected]

  11. I follow both on Pinterest (emilyruns1)

  12. I’d make some soup! For sure! 

  13. I would make my liquid pumpkin pie soup (squash soup with a pumpkin pie topping) I use my immersion blender but it does not make it as sliky smooth as a good blender would.

  14. maybe a parmesan pots de creme and some homemade crackers to scoop!

  15. I follow you guys on Pinterest (@vanillasugar)

  16. Something with avocado and chocolate!

  17. Following both Love and Olive Oil and Kitchen Aid on pinterest. Username: ladeedaladeeda

  18. I would love to make some nut butters with herb combinations that you can’t find in the stores.

  19. My mom makes a fantastic (Chinese) turnip/daikon cake with her blender. I’d try it out with the KitchenAid!

  20. I’m thinking I’d try out some different breakfast smoothie recipes

  21. twitter: snoshhiee

  22. I will blend papaya + milk… an old childhood favorite. 

  23. Blend popcorn oil , garlic powder, pkg ranch dressing to pour over pretzels. Bake and get great “ranch Pretzels”,

  24. I’d blend up a spinach smoothie w/ chia seeds — lots of fruits and veg! Trying to keep the sweets to a minimum until Christmas Eve. 

  25. I’d make myself a Christmas Smoothie!

    Maybe some banana, orange zest, cinnamon, dates and almond milk!

  26. I would make my favorite banana-kale-pineapple smoothie.

  27. I subscribe to your emails.

  28. I’d try to make butter from cream!

  29. I would for sure make some kind of soup 

  30. I subscribe 

  31. I’d make a peanut butter, maple syrup, banana smoothie!

  32. I follow kitchenaid on pinterest.

  33. I follow you on pinterest.

  34. I subscribe to your e-mail.

  35. I would probably make a green smoothie!

  36. I’d whip up a fennel and apple smoothie with some grapes and spinach.

  37. Green smoothies! 

  38. and…followed both on Pinterest. Username ksimeck. Thanks so much for the chance to win!

  39. I was already following you – but now also follow Kitchenaid. Tweeted! Katrina_Simeck

  40. What a great giveaway! I’ve been wanting to blend some coconut butter with espresso powder – so that will be my first concoction! 

  41. I’d blend up peanut butter spiked with bourbon, white chocolate, and vanilla!

    And your white choc pots de creme are gorgeous. pinned

  42. my dad is greek and makes the best stuffed tomatoes. he has only a tiny blender so spends truly an hour blending the tomato juice in batches, and covering the kitchen in the process. so while it is not so unconventional to blend tomato juice, i cannot imagine a better gift for him!

  43. Sadly, not eligible for the competition as I live in London. Looks utterly delicious, though. I love the little pots that you serve the creme in – may I ask where they are from?

  44. I also subscribed . . . wondering why I hadn’t already . . .

    bookdragonslair at gmail dot com

  45. Bookdragonslair is following both on Twitter

    bookdragonslair at gmail dot com

  46. Book Dragon follows both on Pinterest

    bookdragonslair at gmail dot com

  47. They have purple!
    Oh, my, that brown looks like chocolate!

    Do I have to get it dirty? Can’t I just sit and stair at it for a minute?

    maybe not be an unconventional concoction for you but I’d like to try hummus. It never seems to work when I try it.

    Wait, I have a copycat recipe for Chili’s Queso and it recommends using a blender to get the texture right. That’s what I’ll do first. Or maybe cranberry salsa.

    I’m at bookdragonslair at gmail dot com

  48. i’ve heard you can whip cream with a blender and i’d like to see if that’s actually the truth.

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