May 3, 2016

Mexican Chocolate Pots de Crème

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)



  1. In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
  2. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 1 hour, but better if it can sit longer. Serve the pots de crème with cinnamon whipped cream, chocolate shavings and pistachios.

Cinnamon Whipped Cream

1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
  1. Beat cream, sugar, and cinnamon in medium bowl with electric mixer on high speed until stiff peaks form

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