Mexican Chocolate Pots De Crème Recipes

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MEXICAN CHOCOLATE POTS DE CREME



Mexican Chocolate Pots De Creme image

Make and share this Mexican Chocolate Pots De Creme recipe from Food.com.

Provided by cookiedog

Categories     Dessert

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup heavy whipping cream
1 cup whole milk
1 teaspoon espresso powder
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 tablespoons coffee liqueur (such as Kahlua)
6 ounces finely chopped high-quality bittersweet chocolate
6 large egg yolks
2 tablespoons superfine sugar

Steps:

  • Preheat oven to 300°F In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liquer.
  • Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.
  • In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine mesh sieve into a bowl and let cool at room temperature 15 minutes.
  • Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9-by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de creme until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.

MEXICAN CHOCOLATE POTS DE CREME



Mexican Chocolate Pots De Creme image

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

2 cups chilled whipping cream
1/2 cup sugar
3 teaspoons instant espresso powder
4 ounces bittersweet chocolate, chopped
2 chiles de arbol
6 large egg yolks, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 teaspoon cinnamon
1 pinch salt
1/2 cup whipping cream (optional)

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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