MEXICAN CHOCOLATE POTS DE CREME
I found this recipe at gourmetsleuth.com and I love that it incorporates chile into the chocolate custard! The Mexican chocolate is sweet so no additional sugar is required.
Provided by evelynathens
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Position your oven rack in the center of the oven and preheat to 325 degrees. Slice the two chile peppers in half and carefully remove the seeds. Combine 2 cups of the cream, sugar, chiles and the espresso powder in a heavy medium saucepan. Bring the mixture to a simmer while you whisk, dissolving the espresso powder. Once simmering, remove from the heat and remove the chiles with a slotted spoon and discard. Add the chocolate and stir until it is melted and smooth. Set aside.
- Select a large bowl. Whisk in the egg yolks, vanilla, almond extract, cinnamon and salt until well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
- Place 6-8 custard cups or ramekins in a large roasting pan at least 2" deep. Divide the mixture evenly among the cups. Pour enough hot water in the pan to come halfway up the sides of the cups. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 25 - 35 minutes.
- Remove the pan from the oven. Remove cups from the pan and allow them to cool. Cover and chill in refrigerator at least 2 hours and as long as overnight.
- To Serve: Whip cream until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each cup.
Nutrition Facts : Calories 398.9, Fat 33.9, SaturatedFat 19.9, Cholesterol 318.5, Sodium 64.7, Carbohydrate 20.2, Fiber 0.1, Sugar 17, Protein 4.4
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Timothy Paru
[email protected]I've never made pots de creme before, but this recipe was easy to follow and the results were amazing. I will definitely be making this again.
Karem Temraz
[email protected]I added a dollop of whipped cream to the top and it was divine! This is a really impressive dessert.
Malik Ayesha
[email protected]I made this in individual ramekins and it was so cute! It's a great dessert for a special occasion.
Ashraful ialam
[email protected]This was a great way to use up some leftover chocolate chips. It's a very versatile dessert that can be served warm or cold.
Sanvi Pulami
[email protected]I'm not a big fan of chocolate, but I actually really enjoyed this. It's not too heavy or rich.
Afghan Yar
[email protected]I made this for my boyfriend's birthday and he loved it! He said it was the best chocolate dessert he's ever had.
Ugochukwu Enwerem
[email protected]This was a bit more time-consuming to make than I expected, but it was worth it. It's a very elegant dessert.
Sdf Wudh
[email protected]I followed the recipe exactly and it turned out great! I love the combination of chocolate and cinnamon.
bigman77
[email protected]This was a bit too sweet for my taste, but it was still very good. I think next time I'll use less sugar.
Vane
[email protected]I've made this recipe several times now and it always turns out perfect. It's so creamy and rich, and the chocolate flavor is amazing.
Md fardin Hosen
[email protected]I made this for a party and it was a hit! Everyone loved it and asked for the recipe. It's a great dessert for any occasion.
Wingnut Hayes
[email protected]This was so easy to make and it turned out delicious! I used dark chocolate chips and it was the perfect amount of sweetness. I will definitely be making this again.