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5 from 3 votes

Easy Mexican Chocolate Pots de Crème

This classic French dessert gets a slight Mexican makeover!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 4 servings
Calories: 693kcal
Author: Kimberly Killebrew,



  • 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.
Calories: 693kcal