Mexican Chocolate Pots de Crème Recipe
Like an upscale pudding with an unexpected kick, this is no-bake, creamy, spicy chocolate decadence at its best.
Ingredients
| 12 | ounces | good quality semisweet or bittersweet chocolate, finely chopped |
| 5 | large | egg yolks |
| 1/4 | cup | sugar |
| 1/4 | teaspoon | salt |
| 1 1/2 | cups | heavy cream |
| 3/4 | cup | whole milk |
| 1 | teaspoon | ground cinnamon |
| 1/4 | teaspoon | cayenne pepper |
| 2 | tablespoons | Kahlúa (optional) |
| 1/2 | teaspoon | espresso powder, dissolved in 1 tablespoon hot water |
| ~ | whipped cream, as accompaniment | |
Directions
- Melt the chocolate in double boiler or pan set over simmering water. Set aside.
- In a medium saucepan whisk together the egg yolks, sugar, and salt.
- Add the cream and milk and whisk until combined.
- Cook the mixture over a medium-low heat, stirring constantly, until thick and silky (about 10–12 minutes). Do not simmer or boil!Note: To test, coat the back of a spoon and draw your finger through the mixture. If the mark remains straight and set, it’s ready. (If disaster strikes and the mixture boils and curdles, strain it through a fine mesh strainer.)
- Remove from heat and whisk in the melted chocolate, cinnamon, cayenne, Kahlua and espresso mixture.
- Pour into eight 5-ounce ramekins. Gently bang each one against the counter to remove any air bubbles.
- Once the ramekins have reached room temperature, cover them with plastic and chill at least 5 hours or overnight.
- Remove the pots from fridge about 30 minutes before serving. Garnish with whipped cream.
Preparation Time:
45 minutes; Fridge Time: 5+ hours
Tips and Techniques
