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Mexican Chocolate Pots de Creme



1. For the custard (note it requires a minimum of 4 hours of refrigeration once made): 2. Finely chop the chocolate with a serrated knife.
Place in a medium bowl and set aside.
Place a fine mesh sieve over the top.
3. In a medium saucepan, add the non-refrigerated can of coconut milk, egg yolks, chili powder and salt.
Whisk until well blended.
Add cinnamon stick and cook over medium-low heat, stirring constantly until thickened and smooth and it coats the back of a spoon, about 12-15 minutes.
Do not let it boil; just keep simmering.
4. Remove the cinnamon stick and pour into the sieve over the chocolate to catch any bits.
Allow this to rest undisturbed for 5 full minutes.
5. After the five minutes use a spatula to gently combine the custard and chocolate, stirring slowly, gently and thoroughly.
When well mixed stir in the vanilla.
6. Pour the mixture into 8 individual serving size ramekins or espresso cups.
Cover with plastic wrap and refrigerate for 4 hours.
Serve with a dollop of whipped coconut cream and a sprinkle of cinnamon and garnish with a berry and mint.
For the coconut cream: Empty the refrigerated can of coconut milk into a bowl.
Use a fork or whisk to whip this until fluffy, or your desired consistency.
Recipe adapted from Nom Nom Paleo Cookbook.