Typically when I think of Mexican desserts the first thing that comes to mind are churros. The only thing is… churros are kind of difficult to make and the store bought kind aren’t all that great in my opinion. One of my favorite desserts to serve on Cinco de Mayo are these little Mexican Chocolate Pots de Crème, that are ever so creamy and pack a serious dose of dark chocolate. A pinch of cayenne gives them a subtle, lingering heat that is just fabulous. The dessert is made in advanced so you can spend your time with your guests during your fiesta, and not hanging over the deep fryer.
In under 20 minutes, plus resting time, you’ll have the creamiest chocolate dessert ever. Add a dollop of fresh cinnamon whipped cream and crushed pistachios to add a bit more flavor to this already decadent dessert. Chocolate Pot de Crème is one of my favorite desserts, I just love the smoothness of the chocolate mixed with fresh whipped cream, but I especially love the Mexican touch to this. This idea came to me after visiting a local Mexican restaurant who serves a dessert very similar to this. It’s just as delicious, and pretty authentic I must say.
1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 ounces Mexican chocolate, preferably Ibarra, finely chopped
6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
Chopped pistachios, for serving
Cinnamon whipped cream, for serving (recipe below)
Cinnamon Whipped Cream