Mexican Chocolate Pot de Creme
Pictures will not do this dessert justice. Insanely rich, with just a slight kick of cinnamon and spices to mix up the creamy chocolatey richness. This was a perfect end to a spicy dinner or really any evening. Delicioso.
Mexican Chocolate Pot de Crème
From Food & Wine
1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 ounces Mexican chocolate, such as Ibarra, finely chopped
6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish (optional)
Unsweetened whipped cream, for serving (optional)
1. In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
2. In a small bowl, beat the egg yolks. Slowly whisk in 1/2 cup of the hot milk to temper the eggs, then transfer the mixture to the saucepan.
3. Cook the custard over medium heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted.
4. Strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 4 hours or overnight. Serve the pots de crème with optional unsweetened whipped cream and chocolate shavings.