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Mexican Chocolate Pot De Creme

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Mexican Chocolate Pot De Creme
  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 8
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Mexican Chocolate Pot De Creme

A creamy chocolate pudding spiked with the warming flavors of cinnamon and ancho chiles.

Ingredients

5
extra large egg yolks
2
cups cream
1
cup milk
1/4
cup sugar
1
cup bittersweet chocolate chips
Pinch of salt
1/4
teaspoon cinnamon
1/2
teaspoon ancho chile powder
Pinch of cayenne powder (optional)

Directions

  • 1 Whisk sugar, salt and yolks until sugar is dissolved and mixture lightens.
  • 2 Heat milk and cream until it is steaming, but be careful it doesn't boil over. Put the chocolate and spices in a large bowl and place it over the milk and cream so the chocolate warms and begins to melt. It doesn't need to fully melt.
  • 3 Pour the hot cream into the egg mixture, whisking constantly. Strain this mixture with a fine mesh strainer into the chocolate and whisk until the chocolate is fully melted. Ladle into 3/4 cup baking cups.
  • 4 Place the cups into a baking dish and fill the dish with water about half way up the cups. Cover with foil and bake at 375°F for about a half hour. The center of the cups should still be jiggily when you shake it, but it will firm up the rest of the way in the fridge.
  • 5 Refrigerate for at least an hour before serving.
  • 6 Top with whipped cream.
See Step By Step

Step By Step  

Mexican Chocolate Pot de Creme

As prepared by The Food in my Beard,

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.

Whisk the eggs and sugar

First whisk the eggs and sugar.

The "ribbon" stage

This is called the ribbon stage.

Heating the chocolate over the cream

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

Add cinnamon and chile to the chocolate.

Strain the cream and eggs

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

Cook about a half hour covered in a water bath.

Chill, then serve with whipped cream.

Finished Mexican Chocolate Pot de Creme

It’s like a silky creamy pudding. The whipped cream is a perfect addition to the deep flavors in the chocolate.

Like a silky creamy pudding


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!
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Nutrition Information 
No nutrition information available for this recipe
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