I am a self-confessed cookbook addict. Most people know this about me, especially my friends and family. That being said I get gifted loads of cookbooks. I re-gift duplicates or books that are better suited to other people, but it’s hard to part with each and everyone one – I love them so. This cookbook came to me with a subscription renewal. It has some darling recipes in it, including this one: Mexican-Chocolate Pots de Crème. These little creamy pots are dark chocolate lovers gold. Smooth, silky, rich, and sultry chocolate gold.
This seemed like an ideal dessert recipe to post today in honor of Cinco de Mayo. Mexican chocolate is the heart of this lovely custard, but if you aren’t into cinnamon-almond-vanilla infused chocolate: a) we probably aren’t friends (just kidding… maybe); b) you could substitute equal amounts of an alternative chocolate, for example make milk chocolate custard; and lastly, c) you’d be denying yourself a glorious chocolate adventure just stick with Mexican Chocolate. The cookbook recommends Ibarra, which is pretty common to find. I used my favorite Mexican Chocolate instead: Taza Chocolate Mexicano – Cinnamon. It comes in a variety of flavors which you can peruse here: Taza Chocolates
MEXICAN CHOCOLATE POTS DE CREME
6 servings | 20 minutes prep, plus 6 hours chilling time
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 6 Large egg yolks
- 6 ounces Mexican chocolate,
preferably Ibarra, finely chopped
- 6 ounces bittersweet chocolate, finely chopped
I used Lindt 70%
- Unsweetened whipped cream
- additional chocolate shavings, optional
- In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
- In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings. Or none at all… MAKE AHEAD The pots de crème can be refrigerated for up to 3 days.
Quick, easy, and luscious dessert. I loved it.
In half of my pots de crème I put 2 Tablespoons of cajeta, also known as dulce de leche and/or goat’s milk caramel. Seriously folks this stuff is to die for on it’s own. It added a sweetness to the dessert, for those who aren’t hardcore dark chocolate, but is also good ALL ON ITS OWN. I highly recommend it on ice cream, s’mores, crepes, and French toast. I liked it in this dessert, but I preferred the plain Jane recipe over the combo. Still…. if you have never tried it, please, please do.
¡Viva Cinco de Mayo! and Happy Fiesta to you all,