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Mexican Chocolate Pots De Creme

Mexican Chocolate Pots de Creme

These indulgent Mexican Chocolate Pots de Creme are totally vegan! They're made with coconut cream, cacao chocolate and warm Mexican spices.

Course Dessert
Cuisine Mexican, Vegan
Keyword chocolate, mexican chocolate dessert, pots de creme
Prep Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 650 kcal

Ingredients

  • 10 ounces unsweetened chocolate (100% cacao)
  • 1 15 ounce can coconut cream
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extact
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground chipotle
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons pistachios very finely chopped
  • 1/4 cup coconut whipped cream (optional)

Instructions

  1. Melt the chocolate over a double boiler or in 30 second increments in the microwave.

  2. In a high speed blender, combine all remaining ingredients except pistachios and blend until smooth. With the motor running on low speed, gradually pour in the melted chocolate. Cover and increase speed to medium-high, continuing to blend until ingredients are fully combined and mixture is smooth.

  3. Pour into jars or ramekins and refrigerate until chilled, about 4 hours. The chocolate pots will be rich and thick if consumed cold straight from the refrigerator. If a lighter texture is desired, allow pots to sit at room temperature for about an hour before enjoying. Just before serving, top with chopped pistachio and coconut whipped cream, if using.

Recipe Notes

I love topping these Mexican Chocolate Pots de Creme with chopped pistachios and a dollop of coconut whipped cream. But they’re also great pure and simple without any toppings, or try pepitas or different nuts as a garnish. Anything with a little crunch will provide a wonderful textural contrast to the smooth, rich chocolate.