Along with your Mexican dinner of Barbacoa and Strawberry Horchata to cool off the heat, you need to finish the meal with this luscious, creamy, chocolate dessert. You can make this up to three days ahead and be ready to impress your guests. The Pots de Creme are not calorie free but there is no added sugar in the custard. You will love the chocolate goodness of Mexican Ibarra chocolate with a hint of cinnamon.
This recipe comes from Stephanie Prida at Food & Wine.
Chocolate Pots de Creme Mexican Style
- 1-1/2 cups whole milk
- 1/2 cup heavy cream
- 6 large egg yolks, room temperature
- 6 oz. Mexican chocolate, Ibarra is the best, chopped, you need a sharp knife, serrated knife or my favorite a chocolate chipper to cut through the thickness of the bars (see Note below)
- 6 oz. bittersweet chocolate, chopped
- whipping cream to garnish and maybe add some chocolate shavings and a raspberry
In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
In a small bowl, whip the egg yolks until combined. Slowly drizzle in the milk while continuously whisking and gradually add a little more (you don’t want the eggs to scramble). Cook over moderate heat, whisking constantly, until the custard is slightly thickened, about 2 minutes.
Immediately add both chocolates and remove from the heat element. Stir until the chocolate is totally combined and the chocolate is completely melted. Strain the mixture through a fine sieve into a large glass measuring cup. You will see some white particles from the Ibarra chocolate.
Pour the chocolate mixture into your ceramic bowls, coupe or wine glasses and refrigerate until the pots de creme are chilled, at least 6 hours or overnight.
Serve with whipped cream (which could be flavored with Baileys for instance), chocolate shavings, and a fresh raspberry or maybe a mint sprig. See whipping cream eight ways for suggestions…
NOTE: Ibarra is a brand of Mexican table chocolate sold in thick, octagonal tablets and is made with sugar, cacao nibs, lecithin and cinnamon flavoring (a common Mexican seasoning). What is unusual is that the Ibarra has a gritty texture because of a very large amount of coarse undissolved sugar in the chocolate. It is most commonly used in hot chocolate but is also delicious in this tasty Mexican dessert.
A chocolate chipper is a specialty tool that is used to break up thick or large blocks of chocolate. It looks like a small, sharp rake with a wooden handle or a multi-pronged ice pick.
Recipe by cookingwithauntjuju.com
I’ll be right over. 👏
Chocolate desserts are always “a good thing” 🙂
Chocolate is my friend. 😍🍃
I just bought another pack of Taza’s Mexican chocolate sampler, so this came right on time. It looks so rich and tasty! 🙂
Thanks – chocolate always makes me happy 🙂 The combination of the two chocolates was very good – you need a chipper to cut up the Ibarra chocolate!
No doubt chocolate is a happy food!
I didn’t try Ibarra chocolate, but used a heavy knife with Taza without any problem. 🙂
Ibarra is twice as thick as what you have. I tried with a knife but had to dig up my chocolate chipper – glad I had it 🙂
that chocolate chipper looks the business. as do these desserts. i love a good chocolate pot. and i like the addition of cinnamon etc in mexican choc bars.
The chipper did the job as I struggled with a knife – didn’t want to stab myself! These kind of desserts just melt in your mouth, at least mine anyways 🙂
I was wondering why there wasn’t cinnamon in your recipe! I’ve never heard of this kind of chocolate! Sounds wonderful.
Yes, cinnamon is a common element in sweet and savory Mexican dishes. You don’t get a sharp cinnamon flavor but you know it’s there – Ibarra is a great Mexican chocolate.