Yields 2 servings
1/3 cup melted chocolate
1 egg + 1 egg yolk
1/4 cup whole milk
1 tablespoon flour
1/4 teaspoon sea salt
1 teaspoon peppermint extract
2 tablespoons cane sugar
1 tablespoon brown sugar
Melt chocolate chips either in the microwave or over a double boiler.
Let it cool for 5-7 minutes.
Then place it in a clean medium size bowl.
Add the remaining ingredients.
With a whisk, whisk the ingredients together to make the batter nice and smooth.
Preheat oven to 350 degrees.
Prepare a bain marie (an oven proof baking dish like a pyrex, filled with warm 100-1110 degree water half way).
Pour the batter into ramekins and place the ramekins into the bain marie.
Carefully place the dish into the oven.
Bake for 30-35 minutes. You are looking for the pudding pots to set. It may need more time then recommended.
Once set, remove the ramekins from the bain marie and allow them to cool.
Whip some fresh cream and dollop whipped cream on each pudding pot and garnish with corn syrup free candy canes.
Serve and enjoy!