Mexican Chocolate Pots de Creme

 

These came about because I had leftover coconut cream from the previous night after making the jasmine rice. We like our sweets, so I always try to have something sweet available in addition to fruits. This recipe can be completely vegan, however I made fresh whipped cream with actual heavy cream, but you can google a coconut whipped cream option also.

It is thick and creamy. Not as fluffy as a mousse, or as thin as a pudding, but...just good, okay?

It is also SUPER easy! You can also contain the spice level in this to fit your needs. I don't like super spicy but I feel with the creaminess of the chocolate base and the whipped cream, it can handle a little kick. I only made 2 because I only had 1/2 can of coconut cream left and really only Sean and I needed this, but it is easily doubled or tripled!

Ingredients:

5 oz semi sweet chocolate

6.5 oz coconut cream

1/4 cup maple syrup 

1 tsp vanilla extract

pinch of sea salt

1/4 tsp ground chipotle (more or less to taste)

1/4 tsp ground cinnamon

handful of chopped pistachios 

heavy cream

ground cayenne &/or ground chipotle (to sprinkle/taste)

Directions:

melt the chocolate in a double boiler til smooth

whisk in the remaining ingredients except pistachios, cream and extra spices

pour into ramekins

cover and let chill for 2+ hours

whip some cream, chop pistachios, top and sprinkle and dust with spices! 

voila!

enjoy yall!

xoxo