Mexican Chocolate Pots de Creme

Despite their small size, these little desserts pack quite a chocolate punch - you might be tempted to increase the size of these desserts but don't - they are incredibly rich!!! These can be made up to three days ahead and stored in the refrigerator. Let them warm up a bit before serving so remove from the refrigerator about 15 minutes before serving. After they have chilled, cover with plastic wrap if not serving immediately.

Prep Time15

Cook Time15

Chilling6

Total Time30

Course: Dessert

Cuisine: Mexican

Servings:

Calories: 339kcal

Author: Nancy Buchanan

Ingredients

1 ½ cups whole milk
½ cup whole cream
6 large egg yolks
2 disks Mexican chocolate I like Ibarra
6 oz. bittersweet chocolate finely chopped
½ cup whipped cream unsweetened
½ teaspoon cinnamon

Instructions

Combine the milk and the heavy cream in a medium saucepan and bring to a simmer over medium-high heat.
In a small bowl, add the egg yolks and beat until combined. Slowly whisk in the heated milk/cream mixture.
Transfer the egg yolk/ milk mixture back into the saucepan and cook over medium heat, whisking constantly, for about 2 minutes or until the mixture is slightly thickened.
Reduce the heat to low and the chopped chocolate. Stir until chocolate is completely melted.
Pour mixture through a fine sieve into a large measuring cup. Divide the mixture between 6 small pots or small bowls.
Refrigerate until mixture is thoroughly chilled - at least 6 hours or overnight.
Place a small dollop of unsweetened whipped cream on each pot/bowl. Dust with cinnamon. Serve.

Nutrition