Mexican Chocolate Pots de Crème
6-8 Servings
10 ounces dark chocolate morsels (10 ounces is usually one bag)
5 large egg yolks
5 Tbsp granulated sugar
¼ tsp chili powder
¼ tsp fine sea salt
1 ½ cups heavy cream
¾ cup whole milk
2 tsp espresso powder
½ tsp ground cinnamon
1 tsp vanilla paste
1) Place the chocolate in a large glass bowl and set a fine-mesh strainer over the bowl.
2) In a medium glass bowl, whisk together the 5 yolks, the sugar, salt and chili powder. Add the heavy cream and milk and whisk to combine.
3) Transfer the mixture to a medium saucepan and whisk in the espresso powder and cinnamon. Cook the mixture over a medium-low heat, whisking gently all the time, until the mixture reaches 175 degrees. Do not let the mixture boil!
4) Immediately pour the mixture through the strainer over the chocolate. Let the mixture sit undisturbed for 5 minutes. Add the vanilla paste and gently whisk until the mixture is smooth and glossy. Use a ladle to evenly divide the mixture into six to eight ramakins.
5) Let the pots cool to room temperature and then chill for 1-2 hours before serving.
6) I recommend topping the pots with a spoon of freshly whipped cream and a berry or two.
