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Mexican "Hot Chocolate" Pots de Creme

11 INGREDIENTS • 8 STEPS • 3HRS 10MINS

Mexican "Hot Chocolate" Pots de Creme

Recipe

5.0

1 rating
This is an extremely simple preparation for one of the richest, most decadent desserts out there – the Pots de Creme. We suggest serving with an episode of Recipe for Deception EVERY THURS @ 10/9c - only on Bravo.
Add to plan
This is an extremely simple preparation for one of the richest, most decadent desserts out there – the Pots de Creme. We suggest serving with an episode of Recipe for Deception EVERY THURS @ 10/9c - only on Bravo.
author_avatar
Recipe for Deception
Being able to deceive the competition is almost as important as the cooking ability of the contestants. Check out recipes inspired by the show originally featured on BravoTV.

3HRS 10MINS

Total Time

$2.54

Cost Per Serving

Ingredients

Servings
6
us / metric
Semi-Sweet Chocolate Chips
340 g
Semi-Sweet Chocolate Chips
Egg
4
Eggs, room temperature
Vanilla Extract
1 Tbsp
Vanilla Extract
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Chili Powder
1/4 tsp
Chili Powder
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Salt
1/4 tsp
Salt
Coffee
240 mL
Cold Coffee, freshly brewed
Heavy Cream
240 mL
Heavy Cream
Powdered Confectioners Sugar
2 Tbsp
Powdered Confectioners Sugar
Vanilla Extract
1/4 tsp
Vanilla Extract

Nutrition Per Serving

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Calories
602
Fat
31.6 g
Protein
12.8 g
Carbs
73.8 g
Add to plan
author_avatar
Recipe for Deception
Being able to deceive the competition is almost as important as the cooking ability of the contestants. Check out recipes inspired by the show originally featured on BravoTV.

Cooking Instructions

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step 1
This recipe is inspired by a secret ingredient featured on Bravo's new series, Recipe for Deception. New episodes EVERY THURS @ 10/9c.
step 1 This recipe is inspired by a secret ingredient featured on Bravo's new series, Recipe for Deception. New episodes EVERY THURS @ 10/9c.
step 2
In a blender, combine the Semi-Sweet Chocolate Chips (340 g) and Eggs (4). Blend for 10 to 15 seconds, until combined but still a bit chunky.
step 2 In a blender, combine the Semi-Sweet Chocolate Chips (340 g) and Eggs (4). Blend for 10 to 15 seconds, until combined but still a bit chunky.
step 3
Heat the Coffee (240 mL) in the microwave or a sauce pot until very hot.
step 3 Heat the Coffee (240 mL) in the microwave or a sauce pot until very hot.
step 4
With the blender running on low, stream in the coffee.
step 4 With the blender running on low, stream in the coffee.
step 5
When the mixture is smooth, add in the Vanilla Extract (1/4 tsp), Cayenne Pepper (1/4 tsp), Chili Powder (1/4 tsp), Ground Cinnamon (1/2 tsp) and Salt (1/4 tsp). Blend for another 10 seconds.
step 5 When the mixture is smooth, add in the Vanilla Extract (1/4 tsp), Cayenne Pepper (1/4 tsp), Chili Powder (1/4 tsp), Ground Cinnamon (1/2 tsp) and Salt (1/4 tsp). Blend for another 10 seconds.
step 6
Divide the mixture between 6 ramekins or small cups. Refrigerate for at least 3 hours, until the custard is set.
step 6 Divide the mixture between 6 ramekins or small cups. Refrigerate for at least 3 hours, until the custard is set.
step 7
In a chilled bowl, whip the Heavy Cream (240 mL), Powdered Confectioners Sugar (2 Tbsp), Vanilla Extract (1 Tbsp), and Ground Cinnamon (1/4 tsp) with a hand mixer until fluffy.
step 7 In a chilled bowl, whip the Heavy Cream (240 mL), Powdered Confectioners Sugar (2 Tbsp), Vanilla Extract (1 Tbsp), and Ground Cinnamon (1/4 tsp) with a hand mixer until fluffy.
step 8
Serve the Pots de Creme chilled with a dollop of cinnamon whipped cream and a shaving of cinnamon.
step 8 Serve the Pots de Creme chilled with a dollop of cinnamon whipped cream and a shaving of cinnamon.

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