Chocolate is great and all, but sometimes it can be a little boring.
I prefer the complexity in Mexican chocolate. A pinch of cinnamon and ancho chile powder can really wake up plain old chocolate. It’s also very warming on a cold winter night. These little Mexican Chocolate Pots
are a perfect dessert for your next holiday get together. It only takes a few minutes to put them together, and they can sit in the fridge until you are ready to serve them.
First whisk the eggs and sugar.
This is called the ribbon stage.
Kill two birds with one stone by heating the chocolate over the cream. You don't need to fully melt the chocolate at this point.
Add cinnamon and chile to the chocolate.
After whisking the hot cream into the eggs, it’s a good idea to strain it in case you have any scrambled eggs in there. Add this right into the chocolate and it will melt the rest of the way.
Cook about a half hour covered in a water bath.
Chill, then serve with whipped cream.
It’s like a silky creamy pudding. The whipped cream is a perfect addition to the deep flavors in the chocolate.
Dan Whalen has been blogging for almost 4 years at The Food in my Beard
; check Dan's Tablespoon profile often to try his recipes with creative international spins!