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Mexican Chocolate Pots de Crème

Delight in the rich flavors of these decadent Mexican Chocolate Pots de Crème, a harmonious union of chocolate and spices that offers a luxurious dessert experience.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the chocolate base
  • 10 ounces unsweetened chocolate (100% cacao) Choose high-quality chocolate for depth of flavor.
  • 1 15 ounce can coconut cream Ensure it's unsweetened for best results.
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground chipotle Adjust according to heat preference.
  • 1/2 teaspoon ground cinnamon
For garnish
  • 2 tablespoons pistachios (very finely chopped)
  • 1/4 cup coconut whipped cream (optional) Optional for serving.

Method
 

Preparation
  1. Melt the unsweetened chocolate over a double boiler or in the microwave, stirring every 30 seconds until glossy.
  2. In a high-speed blender, combine the coconut cream, maple syrup, vanilla extract, sea salt, chipotle, and cinnamon. Blend until smooth.
  3. Add the melted chocolate to the blender and blend on medium-high speed until fully combined and velvety.
  4. Pour the mix into petite jars or ramekins and refrigerate for about four hours.
Serving
  1. Serve topped with finely chopped pistachios and a dollop of coconut whipped cream, if desired.

Notes

Store in the refrigerator wrapped with a lid or plastic wrap for up to five days. A sprinkle of sea salt before serving can enhance the flavor.