IMAGE ©Kayla Blydenburgh - En Root Kitchen

Mexican Chocolate Pots de Creme

a sweet treat recipe
ingredients
1 can (15 oz) coconut cream
¼ cup maple syrup
4 oz chocolate bar
1¼ tsp instant espresso powder
¼ tsp fresh vanilla bean
¼ tsp chipotle chile powder
¼ tsp cinnamon, ground
¼ tsp himalayan salt, fine grain
Mexican Chocolate Pots de Creme
a sweet treat recipe
Kayla is a self-taught home cook and baker. Growing up with her grandparents, she would spend hours in front of the TV watching the Food Network. She and her grandmother would mold play-dough into different fruits and vegetables while watching cooking shows and have contests to see who made the most realistic dish. Eventually, Kayla moved on from play-dough and began to work with real food. On her blog, enrootkitchen.com, you’ll find recipes made from scratch for the home cook and baker ranging from all skill levels! She also showcases these dishes on her Instagram: @enrootkitchen.
a little bit about the recipe
If you love chocolate and spice, you'll absolutely love these Mexican Chocolate Pots de Creme! They have just enough heat to not be too spicy - but feel free to add more as you see fit.
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 5 M
TOTAL | 20 M
2 SERVINGS | 1 ramekin
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SPECIAL EQUIPMENT:
BLENDER
4 OZ RAMEKINS
directions

  • Add the chocolate and espresso powder to a microwave safe bowl and microwave in intervals for 30 seconds or until fully melted. Once fully melted, set the bowl to the side.

  • Add the rest of the ingredients to a blender and blend on low to combine.

  • Turn the blender off and add the melted chocolate mixture. Then blend on high until fully incorporated.

  • Pour equal amounts into two ramekins and place in the fridge to chill for up to five hours.

  • Once set, serve with some cacao nibs or rose petals and enjoy!


expiry:
Up to three days in the refrigerator.
tips
You can also use a double boiler to melt the chocolate and espresso powder together!
ingredients in recipe
5.0
grade a
whole
Whole vanilla bean pods are long, thin, and pliable. They have a rich, dark brown color with a smooth and shiny surface and have an inviting fragrance that is sweet, floral, and slightly spicy.
1 bean - GLASS VIAL (1 CT)$8
3 beans - GLASS VIAL (3 CT)$16
1 bean - GLASS VIAL (1 CT) $8
5.0
morita
powder
Ground from smoke-dried jalapeños, chipotle powder imparts a smokiness with notes of tobacco and chocolate to dishes.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$25
TRY ME - SAMPLE $0.75
4.9
cassia
ground
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
TRY ME - SAMPLE $0.75
4.5
dark pink
fine grain
Himalayan salt has a strong, salty flavor and a slight mineral aroma. This version is fine grain and ready to use in cooking or as a table salt replacement.
TRY ME - SAMPLE$0.75
4 oz - JAR$3
4 oz - REFILL$2
16 oz - REFILL$7
TRY ME - SAMPLE $0.75