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These Mexican Chocolate Pots de Creme are what chocolate lovers’ dreams are made of! When I tell you this decent chocolaty perfection is not only insanely delicious but incredibly easy to make, I am not kidding you! Making Chocolate Pots de Creme or any type of custard has always intimidated me. This was because of the very precise temperature it needs to be cooked at consistently in order to perfectly cook the egg yolks. The secret to this easy to make version is the Chefman Sous Vide Machine! It does all the hard work for you, keeping the custard at the perfect temperature to ensure the right texture.
If you thought sous vide machines were only for meat, you were mistaken! You can make some off-the-charts desserts with them like this Chocolate Pots de Creme. I think the next dessert that I’m going to try with the Chefman Sous Vide Machine is a creme brulee! Doesn’t that sounds yummy too?…..but back to this recipe. These Mexican Chocolate Pots de Creme have a uniquely deep chocolate flavor with the hint of cinnamon, inspired by the flavors in Mexican chocolate, that is topped with flakey sea salt to balance out the sweetness. Overall, this is one dessert your friends and family won’t stop asking for more!
- 1 cup heavy whipping cream
- 1/2 cup whole milk
- 1 cup bittersweet chocolate, chopped
- 1/2 teaspoon cinnamon
- 1 tablespoon sugar
- 3 egg yolks
- 2 teaspoons cocoa powder
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Flakey sea salt, for garnish
- Place the Chefman Sous Vide in a large pot and fill with water until just above the minimum fill line. Using the wheel on the front of the machine set the temperature to 180 degrees Fahrenheit and then click the start button to start pre-heating the water.
- Meanwhile, in a small saucepan on a medium flame, bring the heavy whipping cream and milk to a boil. Shut off the heat and pour the milk and cream over the chocolate, cinnamon, and sugar in a large bowl. Let sit for 5 minutes.
- Meanwhile, in a small bowl, whisk together the egg yolks, cocoa powder, vanilla, and salt. Set aside. After 5 minutes, stir the chocolate and cream together until well mixed. Whisk in the egg mixture.
- Fill the 4-ounce mason jars with the crème base and tightly put the lid on. Cover each mason jar, tightly, with tin foil. Once the water is at the correct temperature, carefully, place the jars into the water. Cook in the water bath for 30 minutes or until the centers are almost set but still a bit wobbly.
- Remove the jars from the water and let cool for about 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours prior to serving.
- Serve cold and topped with flakey sea salt.