These single-serving desserts have all the sophistication of crème brûlée and all the playful nostalgia of Oreo dirt cake. Earthy matcha, dark chocolate and jewel-toned rock candies combine for a grown-up version of the popular gummy-worm-bejeweled desserts I grew up with.
Ingredients
- 1½ tablespoons matcha powder, sifted
- 1 teaspoon dark chocolate cocoa powder
- ½ teaspoon vanilla extract
- 2 cups heavy cream
- 1/3 cup sugar
- 3 egg yolks
- 12–15 dark chocolate wafer cookies
- 2 tablespoons chocolate rock candies, for garnish
- Sweet pea shoots or microgreens, for garnish
- 6 small (6-ounce) Mason jars or solid-bottomed, oven-safe planter cups
Preparation
Preheat oven to 325°F.
In a small saucepan, heat the heavy cream over medium- high heat until it comes to a boil. Turn the heat to low, then gradually whisk in the matcha, cocoa powder and vanilla extract. Continue to whisk the mixture until the liquid turns a smooth pale green. Remove from heat and allow to cool for 5 minutes.
While the cream cools, whisk together the egg yolks and sugar in a separate bowl. Gradually whisk in the cream until smooth. Pour the mixture into the Mason jars or planter cups, distributing evenly, filling each cup about 2/3 full.
Place the jars or cups in a large baking or roasting pan. Fill the pan with warm water until it reaches about halfway up the sides of the jars or cups. Place the pan in the oven and bake for 30–35 minutes.
Remove the cups from the pan and place in the refrigerator to cool for 3–5 hours.
Pulse wafer cookies in a food processor until evenly crushed. Top the cooled jars or cups with a layer of crushed cookies, then garnish with chocolate rocks and pea shoots.
