Mexican Chocolate Pots De Creme

Indulge in the rich, velvety decadence of Mexican Chocolate Pots de Crème, a luxurious dessert with a spicy twist. This creamy custard combines bittersweet chocolate, warm cinnamon, and a hint of cayenne pepper for a subtle kick, perfectly balanced by the smoothness of heavy cream and silky egg yolks. Baked in a water bath for the ultimate texture, each ramekin offers a sophisticated blend of sweet, spicy, and savory flavors. Garnish with a dollop of whipped cream and a sprinkle of grated chocolate or cinnamon for an elegant finish. Perfect for dinner parties or a romantic indulgence, this Mexican-inspired twist on a classic French dessert will leave your guests craving more.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 oz Bittersweet chocolate (70% cocoa or higher)
• 2 cups Heavy cream
• 1 cup Whole milk
• 0.3333 cup Granulated sugar
• 6 large Egg yolks
• 1 tsp Ground cinnamon
• 1 tsp Vanilla extract
• 0.125 tsp Ground cayenne pepper (optional, for a spicy kick)
• 0.25 tsp Salt
• 0 optional Whipped cream (for garnish)
• 0 optional Grated chocolate or cinnamon (for garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Chop the bittersweet chocolate finely and set aside in a heatproof bowl.

Step 3

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, ground cinnamon, cayenne pepper (if using), and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

Step 4

Pour the hot cream mixture over the chopped chocolate. Let it sit for 2–3 minutes to melt the chocolate, then whisk until smooth.

Step 5

In a separate bowl, whisk the egg yolks together. Slowly add the chocolate mixture to the egg yolks in a thin stream, whisking constantly to avoid scrambling the eggs.

Step 6

Stir in the vanilla extract.

Step 7

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard.

Step 8

Divide the mixture evenly among 6 small ramekins or custard cups.

Step 9

Place the ramekins in a large baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.

Step 10

Bake in the preheated oven for 30–40 minutes, or until the custards are just set but still slightly jiggly in the center.

Step 11

Carefully remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 2 hours, or until fully chilled.

Step 12

Before serving, garnish with whipped cream and a sprinkle of grated chocolate or cinnamon, if desired. Enjoy!

Nutrition Facts

Serving size	1091.3 grams (1091.3g)

Amount per serving	% Daily Value*
Calories	3465

Total Fat 274.50g	352%
Saturated Fat 157.20g	786%
Polyunsaturated Fat 0.30g
Cholesterol 1631mg	544%
Sodium 896mg	39%
Total Carbohydrate 167.60g	61%
Dietary Fiber 20.00g	71%
Total Sugars 125.90g
Protein 37.20g	74%

Vitamin D 217IU	1086%
Calcium 601mg	46%
Iron 17mg	92%
Potassium 1748mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.1%

Protein: 4.5%

Carbs: 20.4%