Go Back

Mexican Hot Chocolate Pots de Crème

Lisa Flinn
The creamiest and dreamiest Mexican Hot Chocolate Pots de Crème! This INCREDIBLE French chocolate custard is scented with cinnamon and spiked with cayenne pepper!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, French
Yields 4 to 6 servings

INGREDIENTS

  • 6 Oz (170g) Bittersweet or Dark Chocolate chopped and melted
  • 1 ½ Cup (354g) Heavy Whipping Cream
  • ½ Cup (114g) Whole Milk
  • ¼ Cup + 1 tablespoon (50g + 12g) Sugar divided
  • ¾ teaspoon Cinnamon or to taste
  • ⅛ to ¼ teaspoon Cayenne Pepper
  • ¼ teaspoon Salt
  • 4 Large Egg Yolks
  • 1 teaspoon Vanilla

Instructions
 

  • Adjust an oven rack to the center and preheat your oven to 325ºF (126ºC).
  • Finely chop your chocolate and transfer to a medium sized heat-proof bowl. Melt chocolate over a steaming pot of water or in the microwave, in 30 second bursts. Whisk until smooth and set aside to cool.
    6 Oz (170g) Bittersweet or Dark Chocolate
  • Add cream, milk, ¼ cup sugar, cinnamon, cayenne pepper and salt in a saucepan. On medium/low heat, bring mixture to a low boil.
    1 ½ Cup (354g) Heavy Whipping Cream
    ½ Cup (114g) Whole Milk
    ¼ Cup (50g) Sugar
    ¾ teaspoon Cinnamon
    ⅛ to ¼ teaspoon Cayenne Pepper
    ¼ teaspoon Salt
  • Meanwhile, seperate your eggs. Place the yolks in a medium sized bowl and save your egg whites for another use. Whisk the yolks and 1 tablespoon (12g) of sugar until light and pale in color. 
    4 Large Egg Yolks
    1 tablespoon (12g) Sugar
  • Transfer the cooled melted chocolate to your yolks and mix until well combined.
  • Next, temper the mixture by adding ¼ cup (57 grams) of the hot cream/milk mixture into the chocolate/yolk mixture. Remembering to whisk continuously. Continue whisking in another ¼ cup, until at least half of the cream/milk mixture has been incorporated. 
  • Add the chocolate/yolk mixture into the saucepan, while whisking continuously. 
  • Stir in vanilla. At this point, adjust your cinnamon and cayenne pepper.
    1 teaspoon Vanilla
  • Once you are happy with the taste, strain the mixture into a medium sized bowl, preferably with a pour spout. Skim mixture if needed.
  • Place ramekins or glass jars into a large baking pan. Evenly pour custard two thirds full into each ramekin or jar. Depending on the size of your vessel, you will end up between 4 to 6 portions. My glass jars are 5 oz each and I ended up with 6 portions.
  • Fill the baking pan halfway up your ramekins or glass jar with hot tap water. Bake for about 30 minutes. Do not overbake. It's ready when the sides are set and the middle is still jiggly.
  • Place your pot de créme on a wire rack to cool for about 20 minutes. Then place in the fridge to chill for at least 4 hours before serving. 
  • Serve with fresh whipped cream and a dash of extra cayenne or cinnamon or both! Enjoy!

Notes

  • Please keep in mind that your bake time can vary, as oven temperatures run differently. The size of your ramekins or jars can also affect your bake time as well. Please check on your custard after 25 minutes. It's ready when the sides are set but is still jiggly in the middle. My jars took 30 minutes.
  • Your pot de créme will keep for 4 to 5 days in the fridge, making it ideal to make ahead.
Keyword chocolate pot de cream, pots de creme
Did you try this recipe?Share your photo and tag us @shortstackkitchen on Instagram!