Indulge in the rich and creamy flavors of this decadent Mexican Chocolate Pots de Crème. Infused with a hint of cinnamon and a touch of cayenne, this dessert offers a sophisticated twist on traditional chocolate pudding. The warmth of the spices pairs beautifully with the deep cocoa flavor, while the smooth, custard-like texture makes it a perfect finish to any meal. It’s an elegant and easy-to-make treat that feels both luxurious and comforting, ideal for serving at dinner parties or simply treating yourself.
Ingredients:
- 6 oz Mexican chocolate (such as Ibarra or Abuelita), chopped
- 1 ½ cups heavy cream
- ½ cup whole milk
- 5 large egg yolks
- 3 tbsp sugar
- 1 tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- 1 tsp vanilla extract
- Whipped cream (optional, for garnish)
- Shaved chocolate (optional, for garnish)
Instructions:
- Preheat the oven to 325°F (160°C). Place six small ramekins in a deep baking dish.
- Heat the cream and milk: In a medium saucepan, combine the heavy cream, milk, cinnamon, and cayenne pepper. Heat over medium heat until the mixture is just about to boil, stirring occasionally. Remove from heat and stir in the chopped Mexican chocolate until melted and smooth.
- Prepare the custard: In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Slowly pour the warm chocolate mixture into the yolks, whisking constantly to avoid scrambling the eggs. Stir in the vanilla extract.
- Strain the mixture: To ensure a smooth custard, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.
- Pour into ramekins: Divide the chocolate mixture evenly among the ramekins. Pour hot water into the baking dish around the ramekins, filling the pan until the water reaches halfway up the sides of the ramekins.
- Bake: Carefully transfer the baking dish to the oven and bake for 30–35 minutes, or until the custards are set but still slightly jiggly in the center.
- Cool and chill: Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Serve: Garnish with whipped cream and shaved chocolate if desired, and serve chilled.
Enjoy your Mexican Chocolate Pots de Crème!
