The final coeur à la crème experiment I conducted was really just to indulge myself, but I thought I’d pass it along. I really love those chewy peppermint candies oldskool companies like Brach’s sell during the Christmas holidays, and I thought peppermint might be a complementary flavor with the sweet, vanilla-y version of my standard coeur base.
I made these with just a tiny bit of coeur base I had leftover from the savory coeur à la crème appetizers I made the other day, so there was just enough to fit into a couple of shot glasses. I took a pic so you could see how pretty they look when the peppermint pieces melt into the mixture.
Peppermint Coeur à la Crèmes
8 oz. cream cheese, softened
1/2 c. sour cream or crème fraîche
1/4 c. whipping cream
1/4 c. superfine sugar, or substitute 1/4 c. regular sugar and 1/8 c. powdered sugar
1/2 t. vanilla
a few drops peppermint extract, to taste
1/2 c. crushed peppermint sticks
Blend everything but the crushed peppermint sticks until rich and creamy. Fold in peppermint stick pieces.
Scoop mixture into a cheesecloth-lined large (7-in) coeur à la crème mold or three small (4-in) molds. Tap on counter to settle mix, fold excess cheesecloth over top, then refrigerate overnight on a plate to catch drips. Unmold and garnish with whipped cream, red decorating sugar, fresh mint leaves, and/or more crushed peppermint.