pots de creme

These indulgent Mexican Chocolate Pots de Creme are totally vegan! They're made with coconut cream, cacao chocolate and warm Mexican spices.

Mexican Chocolate Pots de Creme

chocolate (100% cacao)

coconut cream

maple syrup

vanilla extact

sea salt

chipotle

cinnamon

pistachios (very finely chopped)

coconut whipped cream ((optional))

Melt the chocolate over a double boiler or in 30 second increments in the microwave.

In a high speed blender, combine all remaining ingredients except pistachios and blend until smooth. With the motor running on low speed, gradually pour in the melted chocolate. Cover and increase speed to medium-high, continuing to blend until ingredients are fully combined and mixture is smooth.

Pour into jars or ramekins and refrigerate until chilled, about 4 hours. The chocolate pots will be rich and thick if consumed cold straight from the refrigerator. If a lighter texture is desired, allow pots to sit at room temperature for about an hour before enjoying. Just before serving, top with chopped pistachio and coconut whipped cream, if using.

This chocolate pots de crème recipe is the most luxurious (yet easy to make) dessert. Each spoonful is decadently rich and oh, so chocolatey! Watch how it comes together in the video above.

Easy Chocolate Pots de Crème

heavy cream

milk

chocolate

espresso powder (optional)

salt

Heat

Heat the cream. Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.

Temper

Temper the eggs. Whisk the egg yolks in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl. Don&#39;t pour too fast or the eggs will curdle. Return the tempered egg mixture to the saucepan and stir together over medium-low heat for 1 to 2 minutes, or until the custard is slightly thickened. Turn off the heat.

Whisk

Add the chocolate. Add the chopped chocolate, espresso powder (if using), and salt to the custard. Let the chocolate melt for a minute, then whisk until it&#39;s completely smooth.

Strain

Strain the mixture through a fine mesh strainer into a separate bowl (or measuring bowl with a pour spout), to remove any clumps and bubbles.

Refrigerate

Pour and chill. Pour the custard into six 4-ounce ramekins and refrigerate until chilled, about 2 hours.

Serve

Serve. When ready to serve, let the pots de crème stand at room temperature for 15 minutes, to soften slightly. Garnish with whipped cream and chocolate shavings.

https://content.jwplatform.com/videos/deQlE8xX.mp4

This chocolate pots de crème recipe is the most luxurious (yet easy to make) dessert. Each spoonful is decadently rich and oh, so chocolatey!

Top 2 pots de creme recipes from across the web

The most viewed pots de creme recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mexican Chocolate Pots de Creme

Easy Chocolate Pots de Crème

Top 2 pots de creme recipes from across the web

The most viewed pots de creme recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Chocolate Pots de Creme

Easy Chocolate Pots de Crème

The most viewed pots de creme recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine