Mexican Chocolate Pots de Creme

Mexican Pots De Creme by Chef Vincent Tropepe

By Chef Vincent Tropepe

  • 1 1/2 cups whole milk 
  • 1/2 cup heavy cream 
  • 6 large egg yolks 
  • 6 ounces Mexican chocolate, preferably Ibarra, finely chopped 
  • 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish 
  • Unsweetened whipped cream, for serving 

Method

  • Step 1In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
  • Step 2In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

chefvtropepe

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post

Bitter Sweet Chocolate Tart

Wed Feb 10 , 2021
Reflection By Chef Vincent Tropepe Recipe By Chef Alain Ducasse One of my first professional work experiences after graduating the Art Institute of New York City was working in one of the most respect French kitchens in all of New York City called Alain at The Essex House with French […]
%d bloggers like this: