Mexican Chocolate Pots De Crme
Indulge in the luxurious decadence of Mexican Chocolate Pots de Crème, a creamy, velvety dessert infused with the bold flavors of deep dark chocolate, warm cinnamon, and a touch of cayenne for a subtle, spicy kick. These elegant custards are gently baked in a water bath for the ultimate silky texture, then chilled to perfection for a refreshing finish. Perfectly balanced with the richness of heavy cream and the earthiness of dark brown sugar, this dessert pairs beautifully with a dollop of whipped cream and a garnish of grated chocolate or cinnamon. Ideal for dinner parties or special occasions, these pots de crème are a stunning combination of classic French technique and the vibrant flavors of Mexican cuisine.
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Recipe Information
Ingredients
- 170 grams dark chocolate (70% cacao or higher), finely chopped
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon ground cayenne pepper (optional, for heat)
- 0.25 teaspoon kosher salt
- 5 large egg yolks
- whipped cream (for topping, optional)
- grated chocolate or cinnamon (for garnish, optional)
Instructions
Preheat your oven to 325°F (165°C). Prepare six small ramekins (about 4 ounces each) and a baking dish large enough to hold them.
Place the finely chopped dark chocolate in a medium heatproof bowl and set it aside.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, dark brown sugar, ground cinnamon, cayenne pepper (if using), and kosher salt. Heat gently, stirring occasionally, just until the mixture begins to simmer (do not let it boil).
Remove the saucepan from heat and stir in the vanilla extract. Pour this hot cream mixture over the chopped chocolate. Let it sit for 2 minutes to melt the chocolate, then whisk gently until smooth and fully combined.
In a separate large bowl, whisk the egg yolks until smooth and slightly thickened (about 1–2 minutes). Gradually and slowly add the warm chocolate mixture to the yolks, whisking constantly to prevent the eggs from scrambling.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or unmelted chocolate. This ensures a smooth custard.
Divide the mixture evenly among the prepared ramekins. Place the ramekins in the baking dish, and carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins, creating a water bath.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30–35 minutes, or until the edges are set but the centers are slightly wobbly.
Carefully remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or until fully chilled.
Before serving, top with whipped cream and garnish with grated chocolate or a light sprinkle of cinnamon, if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
3252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.5 g | 346% | |
| Saturated Fat | 154.6 g | 773% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1447 mg | 482% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 85.4 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 605 mg | 47% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1768 mg | 38% | |
*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.
