Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1/1 Photo of Mexican Chocolate Pots De Crème
This wonderfully rich Mexican dessert for bonafide Chocoholics was created by Robert Del Grande, the chef at Cafe Annie, one of the best restaurant in Houston and co-owner of the excellent Cafe Express. The custard must be refrigerated for at least 4 hours and after the dessert is cooked it must refrigerate for at least three hours. MAKE AHEAD: The pots de crème can be covered with plastic and refrigerated for up to 2 days. NOTES: The best and fastest way to melt chocolate is in the microwave oven. Chop the chocolate and then melt it in a microwave-safe bowl on high power for about 3 minutes, stirring after each minute. Alternatively, melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently.
Units: US | Metric
Serving Size: 1 (178 g)
Servings Per Recipe: 10