The Ultimate Mexican Chocolate Pots de Crème (Easy & Decadent!)

Imagine a dessert so intensely chocolatey, so unbelievably silky, and so luxuriously smooth that it feels like eating a molten truffle with a spoon. Now, imagine it infused with the warm, aromatic spice of cinnamon and a surprising, tingly whisper of chili. That, my friends, is the sophisticated, soul-warming magic of these Mexican Chocolate Pots de Crème, and they are, without a doubt, the easiest and most elegant make-ahead dessert you will ever create.

Here’s the thing about a truly great pot de crème: it should be pure, unadulterated indulgence. For years, I thought something this decadent had to be fussy and complicated, involving delicate tempering and water baths. But this recipe is my most treasured dinner party secret—it’s a brilliant, blender-based method that is practically foolproof. It’s not about slaving away; it’s about a quick stovetop custard that a blender transforms into liquid silk.

I promise you, there is no greater feeling than serving these beautiful, individual pots of chocolate bliss to your guests. The flavor is a masterpiece of complexity—the deep, dark chocolate is the star, but the cinnamon adds warmth, and the hint of chili at the end creates a delightful, lingering heat that keeps you coming back for another spoonful. It’s a true show-stopper.

Get ready to master this incredibly simple yet stunning dessert that will have everyone believing you’ve trained as a fine pastry chef.

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Why These Pots de Crème Are a Dinner Party Dream!

You are going to be completely amazed that a dessert this luxurious can be so incredibly simple to make. This recipe is pure magic. Here’s why you’ll love it:

• Unbelievably Silky and Smooth Texture: The blender method is a game-changer, emulsifying the chocolate and custard into a flawlessly smooth, velvety dessert every single time.
• A Sophisticated and Complex Flavor: The classic “Mexican Chocolate” profile of dark chocolate, cinnamon, and a hint of chili creates a warm, aromatic, and deeply satisfying flavor that is anything but boring.
• Ready in Just 10 Minutes of Active Time: This entire dessert comes together on the stovetop and in a blender in about 10 minutes flat, making it the ultimate low-effort, high-reward treat.
• The Perfect Make-Ahead Dessert: These pots de crème must be made in advance to chill and set, making them the ideal stress-free dessert for any dinner party or special occasion.
• Elegant Individual Servings: Serving this decadent dessert in individual ramekins or pots makes for a stunning, restaurant-quality presentation.

Recipe Snapshot

Your Shopping List for This Decadent Dessert

This impressive dessert comes together with just a handful of high-quality ingredients. Here’s what you’ll need:

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→ For the Pots de Crème

• 2 cups heavy cream → This is essential for the rich, creamy, and luxurious texture.
• 3 large egg yolks → Adds richness and helps to thicken the custard base.
• 6 ounces high-quality dark chocolate → Use a good quality bar (60-70% cacao) for the best flavor, not chocolate chips.
• ½ teaspoon quality ground cinnamon → A good quality cinnamon, like Saigon, will have a more potent, warm flavor.
• ⅛ teaspoon ground red chili pepper → Like cayenne. Add a touch more if you like it spicier!
• ⅛ teaspoon salt → To balance the sweetness and enhance the chocolate flavor.
• 1 teaspoon pure Mexican vanilla extract → Adds a beautiful, complex aromatic note.

→ For Serving (Optional)

• Whipped cream
• Chocolate shavings
• Cinnamon sticks

Let’s Make Magic! Your Step-by-Step Guide

Ready to create the silkiest, most impressive dessert ever? This comes together in a flash, so have your blender ready!

Part 1: The Quick Custard Base

1. Prep the Chocolate: Finely chop the dark chocolate and place it all in your blender. Set it aside.
2. Heat the Custard: In a medium saucepan, combine the heavy cream, egg yolks, salt, ground red chili pepper, and cinnamon. Place the pan over medium heat.
3. Whisk and Thicken: Whisk the mixture continuously as it heats up. Continue whisking until the mixture just starts to show tiny bubbles around the edges and has thickened enough to coat the back of a spoon. It is crucial that you DO NOT let it boil.
4. Add Vanilla: Immediately remove the pan from the heat and stir in the vanilla extract.

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Part 2: Blend, Pour, and Chill

5. Blend to Silky Perfection: Carefully pour the hot cream mixture directly into the blender over the chopped chocolate. Immediately cover and blend until the mixture is completely smooth and the chocolate is fully melted.
6. Portion into Ramekins: Pour the smooth, liquid chocolate mixture evenly among four individual ramekins or small dessert dishes.
7. Chill to Set: Place the ramekins in the refrigerator and chill for 6-8 hours, or preferably overnight, until the pots de crème are fully set and firm.

Part 3: Serve and Garnish

8. Temper Slightly (Optional): For the absolute best, silkiest consistency, you can let the chilled pots de crème sit at room temperature for about 10-15 minutes before serving.
9. Garnish and Serve: Top each pot de crème with a dollop of whipped cream, a sprinkle of chocolate shavings, and a small piece of a cinnamon stick for a beautiful presentation.

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WiseRecipes’ Top Tips for Perfect Pots de Crème

These are my essential secrets for ensuring your dessert is flawlessly smooth and decadent every time.

1. Use High-Quality Chocolate. In a dessert this simple, the quality of your chocolate is everything. Use a high-quality dark chocolate bar that you would enjoy eating on its own. Do not use chocolate chips, as they contain stabilizers that can prevent a perfectly smooth melt.
2. Constant Whisking is Key. When heating the custard base, whisking continuously is non-negotiable. This keeps the egg yolks moving and prevents them from scrambling on the bottom of the hot pan.
3. Do Not Boil the Custard! This is the most important rule. If the egg custard comes to a full boil, it will curdle. You want to heat it just until it thickens enough to coat a spoon and tiny bubbles form at the very edge, then immediately remove it from the heat.
4. The Blender is Your Best Friend. The blender method is a foolproof shortcut to a perfect emulsion. The power of the blender ensures the chocolate melts evenly and the entire mixture becomes incredibly smooth and silky, a texture that’s difficult to achieve by hand.
5. Embrace the Long Chill. Don’t rush the chilling time! These need a long, uninterrupted period in the cold to fully set to that perfect, dense, yet silky consistency. Chilling overnight is always the best option.

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Easy Mexican Chocolate Pots de Crème

These Easy Mexican Chocolate Pots de Crème are an incredibly silky, smooth, and decadent no-bake dessert. Made in a blender in just 10 minutes, this rich chocolate custard is infused with cinnamon and a hint of chili for a sophisticated, make-ahead treat.

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Prep Time 5 minutes mins

Cook Time 6 hours hrs 5 minutes mins

Total Time 6 hours hrs 10 minutes mins

Servings: 4

Course: Dessert

Cuisine: French, Mexican-Inspired

Calories: 693

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups heavy cream
• 3 egg yolks
• 1/2 tsp. quality ground cinnamon
• 1/8 tsp. ground red chili pepper
• 1/8 tsp. salt
• 1 tsp. quality pure Mexican vanilla extract
• 6 ounces high quality dark chocolate, chopped

Equipment

• Blender
• Medium Saucepan
• Whisk
• 4 Ramekins

Method

 

Prepare the Custard

1. Place the chopped chocolate in a blender and set aside.
2. Place the cream, egg yolks, salt, chili pepper, and cinnamon in a medium saucepan over medium heat. Whisk continually until the mixture just starts to bubble at the edges and is thick enough to coat the back of a spoon. Do not let it boil.
3. Remove from heat and stir in the vanilla extract.

Blend and Chill

1. Pour the hot mixture into the blender with the chocolate. Cover and blend until completely smooth.
2. Pour the mixture into four individual ramekins. Refrigerate for 6-8 hours, or preferably overnight, until set.
3. For a softer consistency, let the pots de creme sit at room temperature for 10-15 minutes before serving. Garnish with whipped cream and chocolate shavings if desired.

Notes

Do Not Boil: This is the most crucial step. If the egg custard boils, it will curdle. Heat it only until it thickens enough to coat a spoon.

Use Quality Chocolate: In a simple recipe like this, the flavor of your chocolate is the star. Use a good quality dark chocolate bar, not chips.

Chill Overnight: For the best, silkiest, and firmest set, an overnight chill in the refrigerator is highly recommended.

Keep It Fresh! Storing Your Dessert

These individual desserts are a dream for making ahead and keep beautifully in the refrigerator.

• Refrigerator: Cover the individual ramekins with plastic wrap and store them in the refrigerator. They will stay fresh and delicious for up to 4 days. The flavor actually deepens and improves by day two!

FAQs: Your Pots de Crème Questions, Answered!

What is “pot de crème”?

Pot de crème (French for “pot of cream”) is a traditional French dessert custard. Unlike pudding, it doesn’t typically contain a starch thickener like cornstarch. Its rich, dense texture comes from the egg yolks and cream, and it’s served in its own individual pot or cup.

Can I make this without a blender?

You can, but it’s trickier. You would place the finely chopped chocolate in a bowl. Pour the hot custard over the top and let it sit for 5 minutes to melt the chocolate, then whisk very vigorously until completely smooth. The blender method is highly recommended for a guaranteed silky texture.

Can I adjust the spice level?

Absolutely! The hint of chili is what makes this “Mexican” chocolate. If you love heat, feel free to add a little more chili powder. If you’re sensitive to spice, you can reduce it or omit it entirely for a more classic cinnamon-chocolate pot de crème.

Why are my pots de crème not setting?

This usually happens if the custard wasn’t heated enough to activate the thickening power of the egg yolks, or if it simply hasn’t chilled for long enough. Make sure the custard is thick enough to coat a spoon before you pour it over the chocolate, and always let it chill for at least 6 hours.

Final Thoughts: A Moment of Pure Indulgence

There is nothing more elegant than a simple dessert made perfectly. These Mexican Chocolate Pots de Crème are the epitome of effortless sophistication—a deeply flavorful, incredibly luxurious treat that requires only minutes of your time. I hope this recipe becomes your go-to for special occasions and moments that call for a truly decadent dessert. Happy cooking!