Mexican Chocolate Pot De Crème

Mexican Chocolate Pot De Crème  Healthy Recipe

8 Servings 15 min Cook

Macros/Serving: 332 Calories


7 Oz Dark Chocolate
1 2/3 Cup Coconut Cream
2 Large yolk (separated from white) Egg Yolk
1/4 Tsp Chili Powder
1/2 Tsp Cinnamon
0 Tsp Salt
1 Tbsp Vanilla Extract


Place the chocolate in a bowl and set aside.

In a saucepan whisk to combine the coconut milk, egg yolks, chili powder, salt, and cinnamon.

Heat the mixture over medium low heat stirring constantly until it thickens to form a smooth custard that coats the back of the spoon (should take 10-15 minutes).

Watch closely, steaming is good, simmering and boiling are bad.

Final temperature should be about 175 degrees F

Take custard off the heat.

Pour custard onto chocolate (you can strain the mixture if you are worried about lumps).

Let sit for 5 minutes undisturbed.

When timer goes off gently stir melted chocolate in to base.

Once you have achieved a smooth emulsion stir in vanilla extract.

Divide into eight small cups (ramekins, japanese tea cups, silicone cupcake holders etc), cover with plastic wrap and and refrigerate for at least 4 hours.

Serve with your choice of toppings and enjoy!