Silky, indulgent, and deeply flavorful, these Mexican Chocolate Pots de Crème bring bold spices and rich cocoa together in one luxurious dessert. Made with bittersweet chocolate, cinnamon, and a touch of chili, these creamy custards offer just the right amount of warmth and complexity. Served in elegant cups and topped with whipped cream or spiced whipped topping, they’re perfect for dinner parties, date nights, or anytime you want to treat yourself to something truly decadent.
Why You’ll Love This Mexican Chocolate Pots de Crème
Deep chocolate flavor with a spicy-sweet kick.
Elegant presentation, but surprisingly simple to make.
Make-ahead friendly and great for entertaining.
Naturally gluten-free and incredibly creamy.
Inspired by traditional Mexican flavors with a gourmet twist.
Ingredients for Mexican Chocolate Pots de Crème
Think of this as your flavor roadmap—grab these, then follow along.
Heavy cream: This adds a luscious richness that makes the dessert feel indulgent.
Whole milk: Balances the creaminess while keeping the texture smooth and silky.
Bittersweet chocolate: The star of the show! It provides deep chocolate flavor without being overly sweet.
Granulated sugar: Sweetens the mixture, enhancing the chocolate’s natural flavors.
Egg yolks: These create a custard-like base, giving the pots their creamy consistency.
Vanilla extract: A classic flavor enhancer that adds warmth and depth.
Ground cinnamon: This spice brings a hint of warmth and a touch of nostalgia.
Cayenne pepper (optional): Just a pinch can elevate the dessert with a surprising kick!
Pinch of salt: Balances sweetness and enhances all the flavors.
For those looking to experiment, consider using dark chocolate for a richer flavor or adding a splash of orange liqueur or espresso for an extra layer of complexity. You can find all the exact measurements at the bottom of the article, ready for printing!
How to Make Mexican Chocolate Pots de Crème
Creating these Mexican Chocolate Pots de Crème is a delightful journey that’s as enjoyable as the final product. Follow these simple steps, and you’ll be on your way to a creamy, chocolatey masterpiece!
Step 1: Preheat and Prepare
Start by preheating your oven to 325°F. This is crucial for achieving that perfect texture. While the oven warms up, grab a baking dish and place four ramekins inside. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath is essential; it ensures even cooking and prevents the custard from cracking. Trust me, it makes a difference!
Step 2: Melt the Chocolate
In a medium saucepan, combine the heavy cream, whole milk, and chopped bittersweet chocolate. Heat this mixture over medium heat, stirring frequently. The goal here is to melt the chocolate and create a smooth blend. Be careful not to let it boil; we want a gentle heat to coax out the flavors without burning anything. The aroma will be heavenly!
Step 3: Mix the Egg Yolks
In a separate bowl, whisk together the granulated sugar, egg yolks, vanilla extract, ground cinnamon, and a pinch of salt. If you’re feeling adventurous, add that optional cayenne pepper for a little kick! Whisk until everything is well combined and the mixture is slightly pale. This step is where the magic begins, as the yolks will create that rich custard base.
Step 4: Combine Mixtures
Now, it’s time to bring the chocolate and egg yolk mixtures together. Gradually pour the warm chocolate mixture into the egg yolk mixture while whisking constantly. This is key! Whisking prevents the eggs from cooking too quickly and turning into scrambled eggs. You want a smooth, velvety blend that’s full of flavor.
Step 5: Strain the Mixture
To ensure your pots de crème have a silky texture, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl. This step removes any lumps or bits of cooked egg, giving you that luxurious finish. It’s worth the extra effort for that perfect mouthfeel!
Step 6: Fill Ramekins
Carefully pour the chocolate mixture into the prepared ramekins, filling each about three-quarters full. This allows room for the custard to puff slightly as it bakes. Take your time with this step; a steady hand will help keep things neat and tidy.
Step 7: Bake
Place the baking dish in the preheated oven and bake for 25-30 minutes. Keep an eye on them! You’ll know they’re done when the edges are set, but the centers still jiggle slightly. This jiggle is a good sign; it means you’ll have that creamy texture we’re after.
Step 8: Cool and Chill
Once baked, carefully remove the ramekins from the water bath and let them cool to room temperature. After they’ve cooled, pop them in the refrigerator for at least 2 hours. Chilling is crucial; it allows the flavors to meld and the texture to firm up. When you’re ready to serve, they’ll be perfectly chilled and ready to impress!
Tips for Success
Use high-quality chocolate for the best flavor; it makes a noticeable difference.
Don’t rush the melting process; low and slow is key to a smooth mixture.
Whisk constantly when combining mixtures to avoid cooking the eggs.
Let the pots cool completely before chilling to prevent condensation.
Experiment with spices; a little nutmeg or cardamom can add a unique twist!
Equipment Needed
Ramekins: Small ceramic or glass dishes; if you don’t have these, use muffin tins lined with paper.
Baking dish: A deep dish for the water bath; any oven-safe dish will work.
Medium saucepan: For melting chocolate; a double boiler can be used as an alternative.
Whisk: Essential for mixing; a fork can work in a pinch.
Fine-mesh sieve: For straining; a cheesecloth or clean kitchen towel can substitute.
Variations
Dark Chocolate: Swap bittersweet chocolate for dark chocolate for a richer, more intense flavor.
Spiced Orange: Add a splash of orange liqueur or zest for a citrusy twist that brightens the chocolate.
Nutty Delight: Incorporate finely chopped nuts like hazelnuts or almonds for added texture and flavor.
Vegan Option: Use coconut cream and a plant-based milk alternative, along with aquafaba instead of egg yolks.
Mint Chocolate: Infuse the cream with fresh mint leaves before combining with chocolate for a refreshing flavor.
Serving Suggestions
Pair with fresh berries for a pop of color and tartness that complements the chocolate.
Serve alongside a rich espresso or a glass of dessert wine for an indulgent experience.
Garnish with a dollop of whipped cream and a sprinkle of cinnamon for an elegant touch.
Consider a side of buttery shortbread cookies for a delightful crunch.
FAQs about Mexican Chocolate Pots de Crème
Can I make Mexican Chocolate Pots de Crème ahead of time?
Absolutely! These pots de crème can be made a day in advance. Just prepare them, chill, and they’ll be ready to impress your guests when you are!
What can I substitute for bittersweet chocolate?
If you don’t have bittersweet chocolate on hand, dark chocolate works beautifully. It will give your dessert a richer flavor, perfect for chocolate lovers!
How do I know when the pots de crème are done baking?
Look for the edges to be set while the centers still jiggle slightly. This indicates that they’re perfectly creamy and ready to cool.
Can I add more spice to the recipe?
Definitely! Feel free to experiment with spices like nutmeg or cardamom. Just remember, a little goes a long way!
Is it possible to make a vegan version of Mexican Chocolate Pots de Crème?
Yes! You can use coconut cream and a plant-based milk alternative, along with aquafaba instead of egg yolks for a delicious vegan treat.
Final Thoughts
Creating Mexican Chocolate Pots de Crème is more than just following a recipe; it’s about crafting a moment of joy. Each spoonful is a rich, creamy embrace that transports you to a cozy kitchen filled with laughter and warmth. Whether you’re sharing them with loved ones or savoring them solo after a long day, these pots de crème are a delightful indulgence. The blend of chocolate and spices creates a symphony of flavors that lingers long after the last bite. Trust me, once you experience this creamy delight, it will become a cherished favorite in your dessert repertoire!
Indulge in a creamy delight with these Mexican Chocolate Pots de Crème, featuring rich chocolate and a hint of spice.
Ingredients
Scale
1 cup heavy cream
1 cup whole milk
4 ounces bittersweet chocolate, chopped
1/2 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
Pinch of salt
Instructions
Preheat your oven to 325°F. Prepare a baking dish by placing four ramekins in it and filling the dish with hot water until it reaches halfway up the sides of the ramekins. This will create a water bath for even cooking.
In a medium saucepan, combine the heavy cream, whole milk, and chopped bittersweet chocolate. Heat over medium heat, stirring frequently, until the chocolate is melted and the mixture is smooth. Do not let it boil.
In a separate bowl, whisk together the granulated sugar, egg yolks, vanilla extract, ground cinnamon, cayenne pepper (if using), and a pinch of salt until well combined.
Gradually pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
Carefully pour the chocolate mixture into the prepared ramekins, filling each about three-quarters full.
Bake in the preheated oven for 25-30 minutes, or until the edges are set but the centers still jiggle slightly.
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or until chilled.
Serve chilled, garnished with a sprinkle of cinnamon or a dollop of whipped cream if desired.
Notes
For a richer flavor, use dark chocolate instead of bittersweet chocolate.
Add a splash of orange liqueur or espresso for an extra layer of flavor.
