Mexican Chocolate Pots de Crème
Ingredients
The pots de crème
-
7
ounces
dark chocolate (70% cacao or higher), finely chopped
-
1
14-ounce can
full-fat coconut milk
-
2
large
egg yolks
-
⅛ – ¼
teaspoon
ancho chile powder
-
⅛
teaspoon
kosher salt
-
1
stick
cinnamon
-
1
tablespoon
vanilla extract
The whipped topping
-
1
14-ounce can
full-fat coconut milk or coconut cream, chilled overnight
-
to taste
coconut sugar (optional)
-
1
tablespoon
ground cinnamon
Instructions
- Place the chocolate in a medium bowl and set aside.
- In a medium saucepan, combine coconut milk, egg yolks, ancho chile powder, and kosher salt, whisking until combined.
- Add the cinnamon stick and heat the mixture over medium-low, stirring constantly until it thickens (about 10-15 minutes).
- Remove from heat, discard the cinnamon stick, and strain the custard through a fine mesh sieve over the chocolate.
- Let the mixture sit undisturbed for 5 minutes, then gently stir to combine.
- Stir in the vanilla extract until smooth.
- Divide the mixture into eight 2-ounce cups and let cool to room temperature, then refrigerate for at least 4 hours.
- To serve, whip the chilled coconut milk or cream and sweeten with coconut sugar if desired.
- Top each pot de crème with whipped coconut cream and a sprinkle of cinnamon.
Nutrition Facts (estimated)
Servings
8
Calories
269
Total fat
22g
Total carbohydrates
14g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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