Mexican Chocolate Pots de Crème

Mexican Chocolate Pots de Crème
Photo by Annabelle Breakey

Ingredients

  • 6 ounces finely chopped high-quality bittersweet chocolate
  • 1 cup heavy whipping cream
  • 2 tablespoons superfine sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 cup whole milk
  • 2 tablespoons coffee liqueur (such as Kahlúa)
  • + 2 more ingredients
    • 6 large egg yolks
    • 1 teaspoon espresso powder

1. Preheat oven to 300°. 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 liqueur. 2. Put chocolate in a heat-proof bowl and p...

View full recipe at My Recipes

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Variations on Mexican Chocolate Pots de Crème

  • Mexican Chocolate Pots de Crème
    • 6 ounce(s) bittersweet chocolate
    • 6 large egg yolks
    • 0.5 cup(s) heavy cream
    • 6 ounce(s) Mexican chocolate
    • 1.5 cup(s) whole milk


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