Ingredients for Mexican Chocolate Pots De Creme
- Whipping Cream
- Sugar
- Instant Espresso Powder
- Bittersweet Chocolate
- Chiles De Arbol
- Egg Yolks
- 1 teaspoon pure vanilla extract
- Almond Extract
- Cinnamon
- Salt
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How to Make Mexican Chocolate Pots De Creme
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine milk, cream, and chopped Mexican chocolate. Heat over medium heat, stirring frequently, until chocolate is melted and mixture is smooth.
- In a separate bowl, whisk together eggs, egg yolks, chile powder, vanilla extract, and salt until light and frothy.
- Slowly whisk about 1/3 of the warm chocolate mixture into the egg mixture to temper the eggs. Then, gradually whisk in the remaining chocolate mixture until well combined.
- Strain the mixture through a fine-mesh sieve into a pitcher or bowl to remove any lumps.
- Divide the mixture evenly among six 6-ounce ramekins or oven-safe cups.
- Place ramekins in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a water bath).
- Bake for 50-55 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Remove from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving. Garnish with a sprinkle of chili powder or a dollop of whipped cream before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
67g
Fat
99g
Carbs
6g
