Easy Mexican Chocolate Pots de Crème

Name: Easy Mexican Chocolate Pots de Crème
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 3 egg yolks; 1/2 teaspoon quality ground cinnamon (we like Saigon); 1/8 teaspoon ground red chili pepper; 1/8 teaspoon salt; 1 teaspoon quality pure Mexican vanilla extract; 6 ounces high quality dark chocolate

User Reviews

5.0

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
4 servings
Calories
693 kcal
Course
Dessert, Others
Cuisine
gluten-free

Easy Mexican Chocolate Pots de Crème

Nevaeh Sloan

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This classic French dessert gets a slight Mexican makeover!

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Ingredients

Servings

2 cups heavy cream
3 egg yolks
1/2 teaspoon quality ground cinnamon (we like Saigon)
1/8 teaspoon ground red chili pepper (or a touch more if you like it spicier)
1/8 teaspoon salt
1 teaspoon quality pure Mexican vanilla extract
6 ounces high quality dark chocolate

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Instructions

Chop up the chocolate and place it in a blender. Set aside.
Place the cream, egg yolks, salt, ground red chili pepper and cinnamon in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon. DO NOT BOIL. Stir in the vanilla extract.
Pour the hot mixture into the blender with the chocolate and blend until smooth. Pour the mixture into four individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
For a softer consistency, let the pots de creme sit at room temperature for about 10-15 minutes before serving.
Serve with a dollop of whipped cream sprinkled with chocolate shavings and a half cinnamon stick.