- Prep 15min
ByThe Food in My Beard
Updated March 20, 2017
cup bittersweet chocolate chips
teaspoon ancho chile powder
Pinch of cayenne powder (optional)
Whisk sugar, salt and yolks until sugar is dissolved and mixture lightens.
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.
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.
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.
Refrigerate for at least an hour before serving.
Top with whipped cream.
Nutrition InformationNo 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.
Mexican Chocolate Crème Brûlée
Mexican Chocolate Crème Brûlée is a fabulous Cinco de Mayo dessert. Every rich, chocolatey bite is subtly spiced with cinnamon, and the creamy texture is over the top! Whether you serve this for the holiday, or any day, it’s sure to make you happy. Cinco de Mayo is a holiday that gives me the perfect excuse to make delicious Mexican recipes. Not that I really need an excuse — but it’s fun! And this Mexican Chocolate Crème Brûlée might just be my favorite!
Easy Chocolate Pot de Creme Recipe
Chop up the bar of chocolate and place it in a blender. Set aside.
Place the heavy cream, egg yolks, sugar and salt in a medium sauce pan over medium heat. Whisk to combine the ingredients and continue whisking continually as the liquid just begins to bubble.
NOTE: If you need a dairy-free option, coconut milk makes a good substitute.
It’s ready when the consistency is just thick enough to coat the back of a spoon.
Pour the hot mixture into the blender over the chocolate along with the vanilla extract. Blend until smooth.
Divide the chocolate mixture among the ramekins. After you’re done pouring, carefully glide your fingers along the sides of the blender, scooping up every last drop of chocolate, and then lick your fingers.
Remember that scene from the original Willy Wonka (the only version worth watching) where after they first enter the edible wonderland, Augustus (it had to be the German kid, right?) dips his hands into the chocolate and licks that oozing goodness off his fingers? Yes, that was me with the blender. And just wait, it’ll be you, too. You won’t want to waste a single drop.
Refrigerate for 6-8 hours or until set (I often chill them overnight). For a softer consistency, let them sit for about 10 minutes at room temperature before serving.
Serve with some whipped cream on top and for a nice visual touch, a sprinkle of grated chocolate or chocolate curls.
About the Recipe
Although I have made chocolate mousse and chocolate pudding before, I&rsquove never made a baked custard like this. So I turned to a trusted source for a recipe to help guide my creation.
Using an Epicurious recipe for Chocolate Pots de Creme as a guide, I worked on how to use the Mexican chocolate tablets instead of semisweet or bittersweet chocolate.
The process had to change a bit &mdash I found that the Mexican chocolate required constant heat to melt, for instance &mdash as did the ingredients. The recipe needs about 3.3 ounces of chocolate, but the tablets are only 3.1 ounces, so I added some semisweet chocolate chips to make up the difference.
Also, because the chocolate tablets are sweetened, I reduced the sugar in the recipe by a lot. Otherwise, the sweetness would be overwhelming (and you couldn&rsquot have whipped cream too!).
Another big change to the recipe I had to make was how it cooks. With regular chocolate, the hot milk and heavy cream mixture is enough to melt the chocolate but with the Mexican chocolate, it didn&rsquot work like that. Applying heat while whisking the chocolate in was necessary and worked perfectly.
I loved the way this dessert came out. The texture is similar to the custard of a pumpkin pie, and the flavor is too (because of the spices). Delightful!
Chocolate Mexican Pots de Creme
- Author: Shelagh
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 – 1/2 cup servings 1 x
- Category: Dessert
- Method: Stovetop
- Cuisine: Mexican
Pots de Creme is basically a fancy word for pudding. A rich, delicious, and creamy pud. Just about as easy to make as the powdered variety in a box, and oh so much better! The addition of the eggs makes this pots de creme a bit firmer than the pudding you grew up with, with melt in your mouth decadence.
- 12 ounces bittersweet chocolate, finely chopped
- 2 cups half and half
- 1/2 teaspoon espresso powder
- 1/2 teaspoon vanilla paste (or 1 teaspoon vanilla extract)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper (optional)
- Pinch of kosher salt(affiliate link)
- 7 large egg yolks
- Extra chocolate shavings for garnish (optional)
- Lightly sweetened whipped cream, for serving (optional, see note)
To chop the chocolate, cut the chocolate into about 1″ chunks. Add to a food processor (affiliate link) and chop until fairly fine, set aside. If you don’t have a food processor (affiliate link) , use a knife and shave down the chocolate into fine pieces.
In a medium saucepan, combine the half and half, espresso powder, vanilla paste, cinnamon, cayenne, and kosher salt (affiliate link) and bring to a simmer over moderately high heat, stirring often.
In a 4- cup glass measuring cup, beat the egg yolks until combined. Slowly whisk in about a 1/2 cup of the hot half and half, then transfer the egg mixture back to the saucepan*. Cook the egg mixture over medium heat, whisking constantly, until it is slightly thickened, about 2 minutes.
Quickly but carefully pour the hot mixture* into the food processor (affiliate link) with the chopped chocolate. Whiz it around for about 30-45 seconds until smooth and the chocolate is melted. Whiz until the chocolate is completely melted, then quickly (it starts to firm up pretty fast) strain the mixture through a sieve back into the measuring cup (the measuring cup makes it easier to pour into the ramekins) or a bowl.
Pour the mixture into 8 small ramekins (tea/coffee cups or a wine glass work great too) and refrigerate until the pots de crème are set and chilled, at least 6 hours or overnight. Wait until completely cooled to wrap with plastic, so condensation doesn’t form and makes your pots de creme soggy.
Serve the pots de creme with lightly sweetened whipped cream and chocolate shavings (if desired).
To make ahead: The pots de creme can be refrigerated for 3-4 days.
*the reason for the ‘back and forth’ is so the eggs don’t scramble which could happen if added to all the hot liquid at once. Straining the mixture ensures no eggy bits remain.
To whip the cream (for the optional topping) add 1 cup cold whipping cream to a cold bowl, add 1-2 tablespoons sugar (I like to use brown sugar), whip until soft peaks form, not too stiff, because the pot de creme is quite firm, softly whipped cream adds a nice soft contrast.
Keywords: mexican desserts, Mexican chocolate desserts, gluten-free Mexican desserts, cinco de mayo desserts, Mexican desserts, not too sweet desserts, bittersweet chocolate
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Mexican Chocolate Pots de Creme
Mexican Chocolate Pots De Crème. A gluten-free, sugar-free and dairy-free dessert.
- 7 ounces, weight Dark Chocolate, At Least 72% Cacao
- 2 cans (14 Oz. Size) Coconut Milk (one Refrigerated Overnight, One Not), Divided Use
- 2 Egg Yolks
- ¼ teaspoons Chili Powder
- ⅛ teaspoons Salt
- 1 Cinnamon Stick
- 1 teaspoon Vanilla Extract
- Optional Garnishes: Fresh Berries, Mint Sprigs Or Ground Cinnamon
1. For the custard (note it requires a minimum of 4 hours of refrigeration once made):
2. Finely chop the chocolate with a serrated knife. Place in a medium bowl and set aside. Place a fine mesh sieve over the top.
3. In a medium saucepan, add the non-refrigerated can of coconut milk, egg yolks, chili powder and salt. Whisk until well blended. Add cinnamon stick and cook over medium-low heat, stirring constantly until thickened and smooth and it coats the back of a spoon, about 12-15 minutes. Do not let it boil just keep simmering.
4. Remove the cinnamon stick and pour into the sieve over the chocolate to catch any bits. Allow this to rest undisturbed for 5 full minutes.
5. After the five minutes use a spatula to gently combine the custard and chocolate, stirring slowly, gently and thoroughly. When well mixed stir in the vanilla.
6. Pour the mixture into 8 individual serving size ramekins or espresso cups. Cover with plastic wrap and refrigerate for 4 hours. Serve with a dollop of whipped coconut cream and a sprinkle of cinnamon and garnish with a berry and mint.
For the coconut cream:
Empty the refrigerated can of coconut milk into a bowl. Use a fork or whisk to whip this until fluffy, or your desired consistency.
Which Cream is Best: Creme Fraiche, Heavy Whipping Cream or Double Cream?
Pots de creme are basically European custards, so you will often see a recipe that calls for double cream or creme fraiche. The typical cream used in American custard is heavy whipping cream. Here are a few differences:
- Heavy cream is an American term which refers to cream with 36 per cent (or more) fat. Most American grocery stores sell 36% fat heavy whipping cream, but I have seen some that are 40%
- Double cream has a higher fat content &ndash around 48-50 per cent, and it&rsquos not commonly available in American grocery stores.
- Crème fraîche, on the other hand, is cream that&rsquos had a culture added, making it slightly sour in flavor. I love the Mexican crema and use it for anything that calls for sour cream. It&rsquos around 40 per cent fat.
- Keto desserts are often high fat so these creams are not an issue. If you are trying to go lower in fat you can use a combination of whipping cream and low-fat yogurt.
Mexican Chocolate Pot De Creme - Recipes
Are you having any guests for the holidays? Today, Tieghan of Half-Baked Harvest shares her surprisingly easy recipe for chocolate pot de crème, akaa a total crowd pleaser. Here’s how it’s done…
Chocolate Pot de Crème
by Tieghan Gerard of Half-Baked Harvest
If you read my blog, then you are probably well aware of what a Christmas freak I am. Living in the mountains of Colorado, it’s pretty hard not to get caught up in the holiday magic when a winter wonderland is right outside your door nine months out of the year (although things aren’t so magical come June). Nothing says Christmas to me more than a little chocolate enjoyed in front of the fire, with the tree lights shining and music in the background. (Sounds pretty nice, doesn’t it?)
I’ve always wanted to make the classic chocolate pot de crème. It’s actually one of the easiest recipes. Thick coconut, vanilla beans and coffee make this chocolate dessert so good. You guys will love them AND they are perfect for a holiday dinner party. Individual servings are such a hit! Serve them with sugared cranberries or fresh pomegranate arils for a festive look.
Recipe: Chocolate Pot de Crème
9 oz high-quality semisweet chocolate, chopped
1 1/2 cups canned coconut milk
1 1/2 cups heavy cream
6 large egg yolks
1/4 cup granulated sugar
1/4 tsp salt
1 vanilla bean, seeds scraped out + pod reserved
1 tbsp instant coffee
1 tbsp powdered sugar
>Place the chocolate in a blender.
Whisk the coconut milk, 1 cup heavy cream, egg yolks, granulated sugar, salt, vanilla bean seeds and the vanilla bean pod in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes. Whisk in the instant coffee until fully dissolved.
Immediately pour the coconut milk mixture over the chocolate in the blender. Cover and hold the lid. Blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
Whip the remaining 1/2 cup cream and powdered sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream and chocolate shavings. Serve with pomegranate arils if desired.
(Photos and recipe by Tieghan Gerard. Thanks to Caroline Donofrio for her help with this series.)
Fabulous recipes for your Cinco de Mayo Fiesta
Mexican food is rife with options. Nachos, quesadillas, chilaquiles, tostadas, enchiladas, tacos, burritos, mole — and the list goes on. Not only with more types of dishes but also with different preparations of each type. With so many alternatives, many of which come in multiple flavors, how does one choose? Whether you are looking for one dish or several, our archives are brimming with recipes to support your Cinco de Mayo plans.
For a snack or as an appetizer, B.S. Taqueria’s nachos are bomb! Layers of habanero-spiked pinto beans, spicy picadillo, tangy escabeche, creamy cheese sauce, a tomatillo-avocado salsa and pico de gallo are all piled onto fresh tortilla chips. Oven-baked nachos are also very flavorful and the simpler preparation will save you some time.
Tacos make good snacks as well as meals. They come in many flavors: Hatch chile pork (made using an Instant Pot), Oaxacan string cheese (they’re vegetarian) and vegan jackfruit carnitas to name a few. It is fun to mix and match and they are a great vehicle for condiments like pickled jalapeños, verduras encurtidas, guacamole, salsa de molcajete and smoky salsa de chipotle. The salsas and guac are also great dips for tortilla chips and those pickled vegetables.
For cheese lovers, quesadillas are quick and easy. Try black bean and mushroom with avocado crema or huitlacoche quesadillas. There is also plenty of queso blanketing these green enchiladas, which are filled with chicken and tomatillo salsa. In classic red enchiladas, the cheese is on the inside. Tofu enchiladas are another vegetarian option and go a little easier on the cheese.
To mark the holiday, many Mexicans eat Mexico’s national dish, the chocolatey, spicy, rich mole poblano, which originally hails from Puebla, where that famed battle of Cinco de Mayo was won. Puebla was a culinary center in Mexico and also fostered Mexico’s most patriotic dish: chiles en nogada. Poblano chiles are filled with a blend of meat and spices that is studded with dried fruits, served with a white, nut-based sauce and garnished with pomegranate arils and chopped parsley. The composed dish brandishes the colors of the Mexican flag.
Calabacitas and Cacao Mexicatessen cilantro lime rice are excellent side dishes for both the rich, saucy barbacoa de borrego and pulled chicken in mission fig mole sauce. Frijoles Aztecas (black beans with nopalitos) are a good match for Esperanza’s chipotle chicken.
A nice cold Michelada could be just the thing to accompany many of these dishes — and this one tastes just like what they serve at Dodger Stadium. If tequila is more your thing, margaritas may be in order — perhaps a guava margarita as a change from the classic preparation. No alcohol? No problem! Like most Mexican food, horchata comes in many flavors. This one is made from pumpkin seeds and it’s dairy-free too!
Chocolate is always welcome after a meal (and most any other time, as well) and Mexican chocolate pot de crème is a luxurious finish. Lighter and more portable, tortitas de Santa Clara, another creation from Puebla, are a nice alternative, and they are great dunked in Mexican hot chocolate.
1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 ounces Mexican chocolate, such as Ibarra, finely chopped
6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish (optional)
Unsweetened whipped cream, for serving (optional)
1. In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
2. In a small bowl, beat the egg yolks. Slowly whisk in 1/2 cup of the hot milk to temper the eggs, then transfer the mixture to the saucepan.
3. Cook the custard over medium heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted.
4. Strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 4 hours or overnight. Serve the pots de crème with optional unsweetened whipped cream and chocolate shavings.