Mexican Chocolate Pots De Crème

Products Used


  • 7 ounces bittersweet chocolate (60-70% cocoamass), from imported bars
  • 2 cups whipping cream
  • 2/3 cup milk
  • 1 cinnamon stick
  • Optional: 1/2 teaspoon ground chipotle
  • 2 teaspoons vanilla extract
  • 6 large egg yolks
  • 1/2 cup well packed Dixie Crystals Dark Brown Sugar
  • Pinch salt
  • Crème Chantilly


    1. Preheat oven to 350°F.
    2. Set aside 5 - 6 ramekins in a roasting pan or large glass dish with tall sides.
    3. Make decorative chocolate curls first by using one of the chocolate bars. Place an unwrapped chocolate bar for 3 seconds in a microwave oven. Using a vegetable peeler shave curls from side of chocolate bar. If chocolate crumbles instead of making curls, place the bar just a few more seconds in a microwave oven. Make enough curls for 6 ramekins. Set aside.
    4. Chop remaining chocolate in small pieces and place in a bowl.
    5. Bring to a boil whipping cream, milk, cinnamon stick and chipotle (if using). Pour onto chopped chocolate and whisk smooth. Add vanilla extract and remove cinnamon stick.
    6. In a bowl whisk egg yolks, brown sugar and salt very quickly until very smooth and well combined. Pour in chocolate –cream mixture.
    7. Pour mixture evenly into ramekins. Cover with a piece of aluminum foil.
    8. Pour water into roasting pan until it reaches half way up the sides of ramekins.
    9. Bake until custards no longer tremble and are set, about one hour.
    10. Remove ramekins from water bath when cool enough to handle. Keep foil on ramekins and place in a refrigerator.
    11. Pots de crème can be topped with crème Chantilly after about 4 hours. Can easily be made a day ahead.
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    Oops.. there is no Spanish translation to this recipe