I'm excited to celebrate spring with a Cinco de Mayo recipe! I'm a sucker for chocolate desserts. I love to offer guests a special sweet treat after a meal, and nothing feels more decadent and elegant than something creamy made of chocolate. These Mexican chocolate pot de cremes are the perfect ending to any meal, and they are super simple to prepare. You can even make them up to five days in advance and store them in the fridge covered with plastic wrap—easy entertaining at its best.
Mexican Chocolate Pot de Creme
Impress your dinner guests with this creamy, decadent (and super easy to make!) dessert.
- whole milk: 1 ½ cups
- heavy cream: ¾ cup
- egg yolks: 6, large
- Mexican chocolate: 6 ounces, finely chopped
- semi-sweet chocolate: 6 ounces, finely chopped
- salt: ¼ teaspoon
- cinnamon: ½ teaspoon
Step 1: In a medium saucepan, combine the milk and the heavy cream and bring to a simmer over medium heat.
Step 2: In a small bowl, whisk the egg yolks until combined. Slowly whisk in the hot milk mixture into the eggs, a 1/2 cup at a time, then transfer the entire mixture back to the saucepan. Cook the custard over medium heat, whisking constantly until it thickens slightly, about 2 minutes.
Step 3: Remove the saucepan from the heat and add in the chocolate. Stir untilt he choclate is completely melted. Pour the chocolate mixture into ramekins and refrigerate until set, about 4 hours. Serve with whipped cream.
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