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Mexican Chocolate Pot De Creme

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  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 8
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A creamy chocolate pudding spiked with the warming flavors of cinnamon and ancho chiles.
by: The Food in My Beard
Updated Mar 20, 2017
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  • 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)


  • 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.
  • 4
    Ladle into 3/4 cup baking cups. 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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