pots de creme

These indulgent Mexican Chocolate Pots de Creme are totally vegan! They're made with coconut cream, cacao chocolate and warm Mexican spices.

Mexican Chocolate Pots de Creme

chocolate (100% cacao)

coconut cream

maple syrup

vanilla extact

sea salt

chipotle

cinnamon

pistachios (very finely chopped)

coconut whipped cream ((optional))

Melt the chocolate over a double boiler or in 30 second increments in the microwave.

In a high speed blender, combine all remaining ingredients except pistachios and blend until smooth. With the motor running on low speed, gradually pour in the melted chocolate. Cover and increase speed to medium-high, continuing to blend until ingredients are fully combined and mixture is smooth.

Pour into jars or ramekins and refrigerate until chilled, about 4 hours. The chocolate pots will be rich and thick if consumed cold straight from the refrigerator. If a lighter texture is desired, allow pots to sit at room temperature for about an hour before enjoying. Just before serving, top with chopped pistachio and coconut whipped cream, if using.

This chocolate pots de crème recipe is the most luxurious (yet easy to make) dessert. Each spoonful is decadently rich and oh, so chocolatey! Watch how it comes together in the video above.

Easy Chocolate Pots de Crème

heavy cream

milk

chocolate

espresso powder (optional)

salt

Heat

Heat the cream. Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.

Temper

Temper the eggs. Whisk the egg yolks in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl. Don&#39;t pour too fast or the eggs will curdle. Return the tempered egg mixture to the saucepan and stir together over medium-low heat for 1 to 2 minutes, or until the custard is slightly thickened. Turn off the heat.

Whisk

Add the chocolate. Add the chopped chocolate, espresso powder (if using), and salt to the custard. Let the chocolate melt for a minute, then whisk until it&#39;s completely smooth.

Strain

Strain the mixture through a fine mesh strainer into a separate bowl (or measuring bowl with a pour spout), to remove any clumps and bubbles.

Refrigerate

Pour and chill. Pour the custard into six 4-ounce ramekins and refrigerate until chilled, about 2 hours.

Serve

Serve. When ready to serve, let the pots de crème stand at room temperature for 15 minutes, to soften slightly. Garnish with whipped cream and chocolate shavings.

https://content.jwplatform.com/videos/deQlE8xX.mp4

This chocolate pots de crème recipe is the most luxurious (yet easy to make) dessert. Each spoonful is decadently rich and oh, so chocolatey!

Chocolate Pots de Creme.mp4

This Chocolate Chai Pots de Crème recipe delivers a velvety chocolate custard flavored with black tea and fragrant spices.

Chocolate Chai Pots de Crème

heavy whipping cream

egg yolks (from large eggs)

oz bittersweet chocolate (chopped)

cardamom pods (slightly crushed)

pink peppercorns

(whole)

star anise (whole)

tsp ginger (fresh, grated)

sugar

tsp pure vanilla extract

Kosher salt

tbsp black tea (loose, organic, unflavored)

These Chocolate Chai Pots de Creme are heavy on the chocolate (of course!) but I also added a generous dose of chai spices. I infused the milk with cinnamon sticks, cardamom pods, and a bit of ginger, to give it a warm, comforting flavor.

Chocolate Chai Pots de Creme

cinnamon sticks (coarsely chopped)

green cardamom pods (coarsely crushed)

tsp ground ginger

oz semi-sweet chocolate (finely chopped)

Whipped cream

cinnamon chocolate

Place the milk, cinnamon sticks, cardamom pods, and ground ginger in a medium saucepan. Bring the milk to a simmer, so that bubbles just start to appear along the edges, but it does not come to a full boil. Once the milk is simmering, remove the pan from the heat, cover it with a lid, and let it sit for 30 minutes to infuse the milk with flavor.

While you wait for the milk to infuse, place the semi-sweet chocolate in a large bowl, and pour the cream into a small saucepan. Bring the cream to a simmer over medium heat, then pour the hot cream over the chocolate. Let it sit for a minute, then gently whisk the cream and chocolate together until the chocolate is melted and the mixture is silky and smooth. Set aside for a moment. Preheat the oven to 300 F.

After 30 minutes, taste the infused milk mixture, and if the flavor isn't as strong as you'd like, continue to let it sit for another 5-10 minutes, until you're satisfied with the taste. When the milk is finished infusing, strain out the cinnamon stick and cardamom pods, and place the saucepan of milk back onto a medium burner until it simmers.

Combine the egg, yolks, sugar, and salt in a medium bowl, and whisk gently to combine. When the milk comes back to a simmer, whisk the eggs while you slowly pour in about half of the hot milk mixture, whisking constantly so the eggs heat up but don’t cook during the process. When half of the milk has been added, start whisking the milk in the saucepan while you pour the egg mixture back into the pan.

When the milk-egg mixture is combined, pour it into the chocolate bowl, and whisk until everything is well-mixed and smooth. Divide the mixture between 8 1/2-cup ramekins or cups. Arrange them in a 9x-13-inch cake pan, and fill the pan with hot water so that it comes halfway up the sides of the cups. Cover the top of the pan with foil, then poke a hole in each end to let steam escape.

Bake the pots de crème for 35-40 minutes. They're done when you tap a cup and they just barely jiggle in the center. Remove them from the heat, let them cool in the water bath for 10 minutes, then take them out of the water and let them cool to room temperature. Refrigerate the pots de crème until chilled, and top them with whipped cream, cinnamon, and/or chocolate shavings to serve. They can be kept, wrapped in plastic wrap, for up to a week in the refrigerator.

I'm obviously not reading your blog often enough (for shame!), because I almost missed this one. And wow, does it sound amazing. Cinnamon + cardamom + chocolate? This is definitely going on my to-do list. And I'm totally going to hog it all to myself. ;-)

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Easy Chocolate Pots de Crème

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Chocolate Chai Pots de Creme

Top 4 pots de creme recipes from across the web

The most viewed pots de creme recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Chocolate Pots de Creme

Easy Chocolate Pots de Crème

Chocolate Chai Pots de Crème

Chocolate Chai Pots de Creme

The most viewed pots de creme recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine