This isn’t your average chocolate dessert! A dash of cinnamon and cayenne takes this Mexican Chocolate Pot de Creme to a whole new level of deliciousness.
Enjoy a sweet treat that’s all about flavor. This decadent dessert combines rich chocolate with the warmth of cinnamon and a little cayenne kick for a unique Mexican-inspired twist. It’s creamy, silky smooth, and packed with bold flavors.
Table of Contents
What is Pot De Creme?
Pot de Crème is a classic French dessert that means “pot of cream.” It’s a rich, smooth custard made from egg yolks, sugar, milk, and cream, often flavored with chocolate or vanilla. Baked gently in individual ramekins, it has a wonderfully silky texture that feels luxurious but is easy to make.
Reasons to Love This Pot de Creme
- Rich, creamy texture that melts in your mouth.
- So easy to make with just a few ingredients.
- Easy to customize with your favorite toppings.
Recipe Ingredients
Semi-Sweet Chocolate – Use high-quality chips or chopped bars like Ghirardelli for a rich, smooth flavor.
Cayenne Pepper – A pinch adds subtle heat.
Heavy Cream – Choose fresh, high-fat cream for a silky texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Espresso Powder – Add ½ teaspoon for a gentle mocha boost that deepens the chocolate flavor.
Orange Zest – A teaspoon of fresh zest brings a bright, citrusy balance to the spices.
Almond Extract – Swap vanilla for ¼ teaspoon almond extract to add a warm, nutty flavor.
How to Make Mexican Chocolate Pot de Creme
Step #1: Place the milk, cream, vanilla, sugar, egg yolks, and salt in a medium saucepan. Place the pan over medium heat and cook for 5-6 minutes, whisking frequently, until the mixture is thick enough to coat a spatula.
Step #2: Place the chocolate, cinnamon, and cayenne in the pitcher of a large blender. Pour the warm custard mixture over the top, then put the lid on the blender and puree until very smooth.
Step #3: Divide the mixture into four containers, cover with plastic wrap, and chill until set (about 2 hours).
Expert Tips
Test for Doneness – To know when your custard is perfectly cooked, dip the back of a spoon into the chocolate mixture. If it coats the spoon and you can draw a line through it without it running, it’s good to go!
Strain the Mixture – After blending, pour the custard through a fine mesh sieve into your containers. This extra step helps catch any bits of cooked egg.
FAQs
Just before serving, garnish with whipped cream, a sprinkle of cinnamon or chocolate shavings, and a few fresh berries, crushed nuts, or cinnamon sticks for added texture and presentation.
I recommend using high-quality semi-sweet, dark, or bittersweet chocolate with at least 60% cocoa—it adds a rich, flavorful base to the dessert.
Storage Information
To store Mexican chocolate pots, cover each container tightly with plastic wrap or foil and refrigerate for up to 3 days. It’s best served cold.
More Delicious Desserts You’ll Love
Mexican Chocolate Pot de Creme Recipe
Ingredients
- 1/2 cup whole milk
- 3/4 cup heavy cream
- 1/4 teaspoon vanilla
- 1/4 cup sugar
- 3 large egg yolks
- Pinch of salt
- 4 ounces semi-sweet chocolate - chopped (or in chips)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
Instructions
- Place the milk, cream, vanilla, sugar, egg yolks, and salt in a medium saucepan. Place the pan over medium heat and cook for 5-6 minutes, whisking frequently, until the mixture is thick enough to coat a spatula.
- Place the chocolate, cinnamon, and cayenne in the pitcher of a large blender. Pour the warm custard mixture over the top, then put the lid on the blender and puree until very smooth.
- Divide the mixture into four containers, cover with plastic wrap, and chill until set (about 2 hours).
NOTES
Nutrition
I liked how smooth and creamy this turned out, with just a hint of spice at the end.
Anetta, these look delicious! I’m sorry to hear about your divorce. I’m glad that you are happier now but it’s still a tough transition. My brother and sister in law are going through a divorce right now. It’s no fun. Here’s to a happier 2016!
Thank you so much for your kind words, Karen! I really appreciate it 🙂
So but every time I try to make a custard or anything with heated eggs and liquid I end up with scrambled egg bits which kind of ruins the otherwise silky smooth experience. As a result I’ve come to fear these kind of recipes, but it looks so yummy. Any tips? Other than my just becoming a better cook?
I used to have that problem, too! It comes from exposing the eggs to too high of heat without “tempering” them (slowly warming them up to the temperature of the hot liquid). I avoid this problem by warming the eggs and milk together at the same time. That way I’m not adding cold eggs to hot milk, which would scramble them. When you’re making these pots de creme, you’ll know the custard base (the eggs and milk) are ready to go when the liquid is thick enough to coat a spatula. Not going to lie, a few times I’ve over-cooked mine and noticed a few little chunks. After being pot through the blender, everything is silky smooth anyway 🙂
I like Valentine’s Day, but not with a lot of hubbub or huge expectations – but I do like to have a day (even if it’s within a week or so of the 14th, lol) to have a special time with my husband. I realize we could do that anytime, but we don’t very often … so the frenzied commercialization sort of forces us to 🙂 We don’t have high expectations of perfection: a nice dinner out or at home, or even just wine and cheese in front of the tv (no gifts/no cards), so it works for us.
I’m sorry to hear about your divorce, it’s never pleasant, even if it’s ultimately for the best. My 2 cents on your post divorce life – do what it sounds like you’ve been doing, which is to say .. do whatever *you* want. As far as ‘finding happiness’ goes, happiness isn’t a destination, it’s a choice (sounds like Dr. Phil, doesn’t it? But kind of true, lol). So … do the things you couldn’t before, try new stuff, take some risks and I’ll bet you find that happiness is coming along for the ride. And also, please keep posting such wonderful recipes, you have inspired much happiness in our household 😉
I totally see what you’re saying, Patty! If nothing else, Valentine’s Day is a nice reminder to go on a date if you haven’t done so in a while, right!? My husband and I had a no-gift rule for pretty much every occasion, mostly because I always felt like exchanging gifts just caused weird imbalances because one person always does a better job of picking something out 😉 In my previous relationships, boyfriends had given me some bizarre gifts (one time, it was a 12-pack of Diet Coke… wish I was kidding!) so I just didn’t want to set myself up for disappointment again. Funniest thing is that one year at Christmas my husband and I had decided to exchange stockings, and he created an amazing scavenger hunt for me with gifts hidden all around the house. Every gift was something I had mentioned in passing over the past year that I wanted! Goes to show, you never know your partner like you think you do 🙂
I’m definitely ALL for choosing happiness instead of continuing to wait for it. I’ve been reading and practicing a lot of Eastern spiritual traditions, and feel like I’m finally on the right path towards loving myself and discovering the happiness that’s been here all along.
I’m so glad that you and your household like my recipes! It really makes my day 🙂
This sounds delicious. I assume you mean 3/4 cup heavy cream not tablespoons.
Yes! Oops – I fixed it now. Thanks for catching that!