I first introduced you to my Easy Chocolate Pots de Crème in early 2015 and it has remained our favorite chocolate dessert since. It’s the sweet treat my husband requests the most and is always a hit with our guests. We’ve gotten many emails from our readers echoing the same sentiment.
I recently had a faaaaaabulous bar of chocolate spiked with red hot chili pepper and with Cinco de Mayo coming up it got me thinking: Why not give our favorite French chocolate dessert a Mexican twist? And so these Easy Mexican Chocolate Pots de Crème were born.
Laced with a touch of red chili pepper and hint of cinnamon, the flavors will very subtly linger on your palate and give the chocolate a wonderful and mysterious depth.
These pots de creme are super easy to make, take about 5 minutes of prep time, and are sure to make your taste buds sing!
Plus they have no added sugar beyond what is in the dark chocolate – double score!
Let’s get started!
You only need a few ingredients but you want to make sure they’re top quality. Use your favorite chocolate. Traditionally pot de crème calls for dark chocolate, which pairs especially well with chili and cinnamon and that’s what we also recommend. Trust me, even if you’re generally not a dark chocolate fan (I myself prefer milk chocolate), you will LOVE pot de crème. Just trust me on this.
Use quality cinnamon (I like Saigon) and pure Mexican vanilla extract. Mexican vanilla beans have a wonderfully rich, spicy and woody fragrance and flavor.
You’re ready to roll!
Place the heavy cream in a medium saucepan over medium heat and add the egg yolks.
Add the salt, cinnamon and red chili pepper and whisk to combine, whisking continually as the liquid begins to just barely bubble. DO NOT BRING TO A BOIL. It’s ready when the consistency is just thick enough to coat the back of a spoon.
Turn off the heat and add the chocolate to the hot custard.
Whisk until smooth.
Add the Mexican vanilla extract and whisk to combine.
Pour the mixture into a blender and blend it for a few seconds. (Note: I usually just place the chocolate chunks directly in the blender and then pour the hot custard over it and blend. Either way works.)
Pour the hot chocolate mixture into the serving ramekins. Place some plastic wrap on top, gently pressing it down on the surface of the chocolate to prevent a film from forming while it chills.
Refrigerate for 6-8 hours or until set (I often chill them overnight). For a softer consistency, let them sit for 10-15 minutes at room temperature before serving.
Heavenly liquid chocolate!
Serve with whipped cream sprinkled with chocolate shavings and a half cinnamon stick.
Enjoy!
Easy Mexican Chocolate Pots de Crème
Ingredients
- 2 cups heavy cream
- 3 egg yolks
- 1/2 teaspoon quality ground cinnamon (we like Saigon)
- 1/8 teaspoon ground red chili pepper (or a touch more if you like it spicier)
- 1/8 teaspoon salt
- 1 teaspoon quality pure Mexican vanilla extract
- 6 ounces high quality dark chocolate
Instructions
- Chop up the chocolate and place it in a blender. Set aside.
- Place the cream, egg yolks, salt, ground red chili pepper and cinnamon in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon. DO NOT BOIL. Stir in the vanilla extract.
- Pour the hot mixture into the blender with the chocolate and blend until smooth. Pour the mixture into four individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
- For a softer consistency, let the pots de creme sit at room temperature for about 10-15 minutes before serving.
- Serve with a dollop of whipped cream sprinkled with chocolate shavings and a half cinnamon stick.
Ginnie Geuvara says
I noticed a lot of oil rising to the top of my chocolate mixture. Is this normal and should i remove the oil?
Kimberly @ The Daring Gourmet says
Hi Ginnie, I’ve never seen that before. I was curious because there is no oil in this recipe so I looked it up online and came across and article discussing that “manufacturers have been replacing cocoa bean with cheaper substitutes” and that they’re “increasingly using vegetable oil in chocolates as a substitute for cocoa beans.” It sounds like that’s the explanation!
Pam Martin says
The photos show you adding the chocolate to the hot cream in the pan. The instructions say to place the chocolate in the blender then add the hot cream to the blender. Which way is best?
Kimberly @ The Daring Gourmet says
I’ve done it both ways, Pam, and both work perfectly fine, I’ve just concluded that adding it to the blender is easier/less messy.
Jillian says
I made these as a dessert to follow shrimp tacos with mango salsa, and they were a HUGE hit and the perfect pairing! I have to say, these were even better a couple days later as the flavors continued to develop. I didn’t have any special chili powder, so just used 1/8 teaspoon cayenne, and it was that subtle kick I was looking for. With a dollop of homemade whipped cream on top, these were a star. Will definitely make again.
Kimberly @ The Daring Gourmet says
Fantastic, Jillian, I’m so glad they were a hit, thank you!
Trish says
How long will these keep in the refrigerator?
Kimberly @ The Daring Gourmet says
Hi Trish, they’ll keep for a few days. I’ve kept them for 3-4 days before.