Mexican Chocolate Pots de Creme Recipe

Recipe Ingredients:

1 1/2 cups milk
1/4 cup brown sugar, packed
Chai spices toasted and poured into cheesecloth bag (see instructions in the Chai Chocolate Dessert Soup mix)
4 egg yolks
1/4 cup granulated sugar
1 tsp. vanilla extract
8 ounces bittersweet chocolate (from the Chai Chocolate Dessert Soup mix)
Whipped cream for topping, and caramelized sugar crystals (from the mix)

Mexican Chocolate Pots de Creme Recipe Directions:

In a medium saucepan combine the milk, brown sugar and the chai spices in the cheesecloth bag, like a tea bag. Bring to a slow simmer about five minutes, remove from heat and let spices infuse their flavor into the milk.

Place chocolate chunks into a pyrex measuring cup or other microwave safe bowl. Heat for 1 minute on high, stir and repeat microwave heating stirring every 30 seconds til smooth. About 3 minutes total. Or, melt chocolate in the top of a double boiler.

In a large bowl whisk the egg yolks, granular sugar and vanilla. Slowly add in the melted bittersweet chocolate, blend til smooth. Strain the spiced milk and gradually add in the milk to the chocolate stirring thoroughly until smooth. Pour mixture into 6 ramekins, wipe the edges clean of any spilled chocolate.

Preheat oven to 300 degrees. Place ramekins into a flat pyrex baking dish fill with water halfway up the sides of the ramekins and bake for 35 minutes until firm around the edges but still jiggly in the middle. Remove from oven, cool and refrigerate until chilled. Serve with whipped cream and a sprinkle of the caramelized sugar on top.

Recipe Product Additions:

Ivory Coast Chai Chocolate Dessert Soup

Price: $9.95