Mexican Chocolate Pots De Creme
Indulge in the rich, velvety decadence of Mexican Chocolate Pots de Crème, a luxurious dessert with a spicy twist. This creamy custard combines bittersweet chocolate, warm cinnamon, and a hint of cayenne pepper for a subtle kick, perfectly balanced by the smoothness of heavy cream and silky egg yolks. Baked in a water bath for the ultimate texture, each ramekin offers a sophisticated blend of sweet, spicy, and savory flavors. Garnish with a dollop of whipped cream and a sprinkle of grated chocolate or cinnamon for an elegant finish. Perfect for dinner parties or a romantic indulgence, this Mexican-inspired twist on a classic French dessert will leave your guests craving more.
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Recipe Information
Ingredients
- 6 oz Bittersweet chocolate (70% cocoa or higher)
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.3333 cup Granulated sugar
- 6 large Egg yolks
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 0.125 tsp Ground cayenne pepper (optional, for a spicy kick)
- 0.25 tsp Salt
- optional Whipped cream (for garnish)
- optional Grated chocolate or cinnamon (for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Chop the bittersweet chocolate finely and set aside in a heatproof bowl.
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, ground cinnamon, cayenne pepper (if using), and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
Pour the hot cream mixture over the chopped chocolate. Let it sit for 2–3 minutes to melt the chocolate, then whisk until smooth.
In a separate bowl, whisk the egg yolks together. Slowly add the chocolate mixture to the egg yolks in a thin stream, whisking constantly to avoid scrambling the eggs.
Stir in the vanilla extract.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard.
Divide the mixture evenly among 6 small ramekins or custard cups.
Place the ramekins in a large baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.
Bake in the preheated oven for 30–40 minutes, or until the custards are just set but still slightly jiggly in the center.
Carefully remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 2 hours, or until fully chilled.
Before serving, garnish with whipped cream and a sprinkle of grated chocolate or cinnamon, if desired. Enjoy!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 20.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
