Mexican Chocolate Pots De Creme

"I found this recipe at and I love that it incorporates chile into the chocolate custard! The Mexican chocolate is sweet so no additional sugar is required."
photo by WiGal photo by WiGal
photo by WiGal
photo by Um Safia photo by Um Safia
Ready In:




  • Position your oven rack in the center of the oven and preheat to 325 degrees. Slice the two chile peppers in half and carefully remove the seeds. Combine 2 cups of the cream, sugar, chiles and the espresso powder in a heavy medium saucepan. Bring the mixture to a simmer while you whisk, dissolving the espresso powder. Once simmering, remove from the heat and remove the chiles with a slotted spoon and discard. Add the chocolate and stir until it is melted and smooth. Set aside.
  • Select a large bowl. Whisk in the egg yolks, vanilla, almond extract, cinnamon and salt until well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
  • Place 6-8 custard cups or ramekins in a large roasting pan at least 2" deep. Divide the mixture evenly among the cups. Pour enough hot water in the pan to come halfway up the sides of the cups. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 25 - 35 minutes.
  • Remove the pan from the oven. Remove cups from the pan and allow them to cool. Cover and chill in refrigerator at least 2 hours and as long as overnight.
  • To Serve: Whip cream until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each cup.

Questions & Replies

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  1. WiGal
    El chocolate y esto del amor es muy buenos! (Love chocolate and this is very good!) I used Mexican vanilla- I think it is the best and always make sure that I have it. I garnished with toasted almonds for a bit of crunch with the whipped cream. Served ours with Recipe#166284, Recipe#373060, and Recipe#336894 to celebrate our 35th wedding anniversary-followed by a lovely walk. Thank you for sharing this evelyn/athens. Made after my siesta while visiting Mexico during ZWT5 for the Chow Hounds.
  2. ChaCha  Junior
    Made this for a Mexican themed dinner party. Rather than hunt for chiles de arbol, I just used 4 oz of dark chocolate with chilis in it. Worked GREAT! Even our 1 fussy dinner member thought it was terrific. She even asked what cinnamon I'd used in the dish and was shocked when I told her it was chilis. Thank you!!
  3. Um Safia
    Reviewed for ZWT III. Well what can I say? I LOVED these! Just the right amount of chocolate - nice and rich tasting- they hit the spot well! Easy to make, instructions are nice and clear. Can't wait to try these again. Big thanks!
  4. Elmotoo
    *BIG GRIN* 5++ stars! This is sooo rich, you only need a small helping. My silly cardiac rehab nurse/fat phobic mom LOVED it, kept saying it was too spicy & then kept eating it!!!! Fabulous recipe!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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