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Mexican "Hot Chocolate" Pots de Creme
Recipe

11 INGREDIENTS • 8 STEPS • 3HRS 10MINS

Mexican "Hot Chocolate" Pots de Creme

5
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.
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Mexican "Hot Chocolate" Pots de Creme
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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.
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.
3HRS 10MINS
Total Time
$2.54
Cost Per Serving
Ingredients
Servings
6
US / Metric
Semi-Sweet Chocolate Chips
2 cups
Semi-Sweet Chocolate Chips
Egg
4
Eggs, room temperature
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Chili Powder
1/4 tsp
Chili Powder
Ground Cinnamon
3/4 tsp
Ground Cinnamon
Salt
1/4 tsp
Coffee
1 cup
Coffee, freshly brewed, Cold
Heavy Cream
1 cup
Heavy Cream
Powdered Confectioners Sugar
2 Tbsp
Powdered Confectioners Sugar
Nutrition Per Serving
VIEW ALL
Calories
602
Fat
31.6 g
Protein
12.8 g
Carbs
73.8 g
Add to plan
logo
Mexican "Hot Chocolate" Pots de Creme
Save
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 InstructionsHide images
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 (2 cups) 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 (2 cups) and Eggs (4). Blend for 10 to 15 seconds, until combined but still a bit chunky.
step 3
Heat the Coffee (1 cup) in the microwave or a sauce pot until very hot.
step 3 Heat the Coffee (1 cup) 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 (1 cup), 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 (1 cup), 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.
Tags
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American
Gluten-Free
Microwave
Christmas
Shellfish-Free
French
Vegetarian
No-Bake Dessert
Dessert
Mother's Day
Mexican
Winter
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