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Nom Nom Paleo’s Mexican Chocolate Pots de Crème

Related Ingredients
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Food Blogger Contest Winner

We ran a contest challenging food bloggers to create a recipe for Cinco de Mayo using partner Whole Foods Market's 365 Everyday Value Coconut Milk.

Michelle Tam from Nom Nom Paleo’s Mexican Chocolate Pots de Crème won and we were lucky enough to film with her and Michael Mina on set. Enjoy her recipe and this perfect addition to this festive Mexican meal.

 

 

Ingredients

For the pots de crème:

7 ounces dark chocolate (70% cacao or higher), finely chopped

14 ounces can full-fat coconut milk (Whole Foods 365 Everyday Value Coconut Milk)

2 large egg yolks

⅛ - ¼ teaspoon ancho chile powder (depending on how much heat you prefer)

⅛ teaspoon kosher salt

1 cinnamon stick

1 tablespoon vanilla extract

 

For the whipped topping:

14 ounce can full-fat coconut milk, chilled overnight in the refrigerator

Coconut sugar, to taste (optional)

1 tablespoon ground cinnamon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Method

For the pots de crème: 

  1. Place the chocolate in a medium bowl and set aside.
  2. In a medium saucepan, add a can of coconut milk, egg yolks, ancho chile powder and kosher salt. Whisk until thoroughly combined, and then add in the cinnamon stick.
  3. Heat the mixture over medium-low heat, stirring constantly until it thickens and forms a smooth custard that coats the back of a spoon. This should take about 10 to 15 minutes. Watch the custard closely— you don’t want to overcook it. Remember: Steaming is good, but simmering and boiling are bad. And when in doubt, use an instant read thermometer to make sure the final temperature is about 175°F (80°C).
  4. When the custard is ready, take the pot off the heat, and fish out the cinnamon stick.
  5. Position a fine mesh sieve over the bowl of chocolate, and pour the custard through to catch any lumpy bits. Let the chocolate and custard mixture sit undisturbed for 5 minutes.
  6. When your timer goes off, grab a spatula and stir ever so gently to mix the melted chocolate into the custard base. If you stir like crazy, the temperature will drop too quickly, and you’ll end up with grainy chocolate. Steady, slow stirring is essential for ensuring a stable emulsion.
  7. Once you’ve achieved a smooth mixture, stir in the vanilla extract.
  8. Divide the mixture evenly into eight 2-ounce espresso cups or six ramekins and cool to room temperature. Cover the cups with plastic wrap and let them chill and firm up in the fridge for at least 4 hours.
  9. When you’re ready to serve, remove the pots de crème from the fridge along with the chilled can of coconut milk.

 

For the whipped topping:

  1. Remove the lid and carefully spoon out the thick layer of solidified coconut cream on the top.
  2. Toss the cream into a chilled bowl (and coconut sugar if you’re using it) and whip it with an electric blender.
  3. Spoon a dollop of the whipped coconut cream onto each cup or pipe with a pastry bag. Dust with a shower of cinnamon.