Place the cream and milk in a saucepan and bring to a simmer over medium heat. Remove from the heat and add the chocolate, whisking in until melted and well blended.
In another bowl, whisk together the egg yolks and sugar until blended and creamy. Pour the chocolate cream mixture slowly into the egg mixture, whisking constantly until fully incorporated.
Pour half of the mixture back into the saucepan. Slowly heat the mixture on medium heat, stirring constantly until just thickened. Remove from heat and stir in ½ teaspoon of the vanilla and three drops of peppermint oil.
Divide the mixture between 6-8 dishes(6 ramekins or 8 smaller containers) and tap the pudding down to level. Refrigerate.
Add the other remaining half of the chocolate mixture to the same saucepan, adding the sour cream and cream cheese as well. Slowly heat on medium, whisking constantly, until the mixture is smooth, blended and just thickened. Remove and whisk in the other ½ teaspoon vanilla and three drops peppermint oil.
Divide evenly between ramekins, tap to level, and chill.
When cold, pipe a dallop of whipped cream on top of each pot de creme and coat the cream with crushed candy canes.
Top each dessert with a peppermint meringue kiss.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/12/18/dark-chocolate-peppermint-pots-de-creme/