You’d think my first post of the new year would be some ridiculously healthy recipe but instead I’m posting CHOCOLATE! Everything in moderation right???
This Mexican Chocolate Pot de Crème IS healthy though! You get a ton of 100% cacao chocolate that boasts tons of antioxidants and it’s sweetened with just a bit of agave nectar bringing each little serving to about 8 grams of sugar. Not bad huh?
I’ve had this recipe on my mind for awhile and had originally planned to make it a boozy dessert that sort of mimicked my Tequila Orange Truffles. After the Holidays I just wasn’t feeling another boozy concoction and while I’m not doing a January Whole 30 I AM doing a no alcohol, no eating out January. SO, booze free desserts all the way.
I’ve always loved making chocolate pot de crème but I especially love the Mexican touch to this. I got the idea from a local taco shop that I’ve talked about a bazillion times before in my Crispy Pork Belly Tacos post. While their version is definitely not Paleo it sure is delicious. They top the chocolate with a crumble of cornflakes and pistachios and a generous dollop of cinnamon whipped cream. Heaven.
This recipe uses coconut milk instead of dairy and just leaves out the cornflakes. The crunch of the pistachios is my favorite part, the saltiness marries perfectly with the decadent chocolate and the coconut cinnamon whipped cream. I also threw on some chocolate shavings for good measure.
For the coconut whipped cream I used Tasty Yummies recipe. She also shows different brands of coconut milk and how it turns out! The only different thing I did was I added about a teaspoon of cinnamon to the mix. The main thing is to have a COLD bowl and a COLD whisk. I used my stand mixer and just popped both in the freezer for about 15 minutes beforehand.
After making be sure to give them plenty of time to chill in the refrigerator so you’ll have a nice, thick, and creamy dessert! And remember to share! 😉
Mexican Chocolate Pots de Crème
This Mexican Chocolate Pot de Crème IS healthy! You get a ton of 100% cacao chocolate that boasts tons of antioxidants and it’s sweetened with just a bit of agave nectar.
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- 1 13.5-oz can Full-fat coconut milk
- 4 large egg yolks
- 1 pinch sea salt
- 2 medium cinnamon sticks
- 4 tablespoons agave nectar (you can make it as dark or as sweet as you want, with 4 tablespoons they are about 8 grams of sugar per serving)
- 7 ounces 100% high quality dark chocolate
- 1 teaspoon almond extract
- 1 tablespoon vanilla extract
- Crushed pistachios
- Whipped coconut cream
- Chocolate shavings
More TIPS about this paleo recipe in the post above!
- In a large heavy bottomed pot (I used a dutch oven) whisk together your egg yolks, coconut milk, agave, salt, and cinnamon sticks. Place over medium heat and bring to a steam while whisking constantly. Do not simmer or boil, just steam, adjust heat if needed.
- Once the mixture has thickened enough to coat the back of a spoon (about 10-12 minutes) remove from the heat. Remove the cinnamon sticks as well.
- Place the chopped chocolate in a glass bowl and pour the custard over it. Let it sit for 2-3 minutes for the temperature to settle and then whisk to combine. Pour in the almond and vanilla extract and stir until smooth. Pour into 8 4 ounce jars and chill at least 3 hours.
- Top with crushed pistachios, coconut whipped cream, a dusting of cinnamon, and chocolate shavings just before serving.
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For chocolate are you using bar chocolate or powdered chocolate?
If I don’t have any cinnomin sticks, can I substitute ground cinnomin and if so, how much should I use?
These look delicious! One question though, does the chocolate need to be melted before being put with the custard? Our does the heat of the custard melt it?
Coconut milk does not agree with me. What else would you recommend?
I haven’t tested this recipe with any other milk so I can’t offer any suggestions, sorry! Please let me know if you try it with another milk!
Have you ever doubled this recipe? I actually am looking to make about 50 ramekins for an event. I’m prepared to make quite a few batches, but even if I could double it to make 16 ramekins at a time would be more helpful. Any advice is appreciated!
Hi Kate, no I haven’t but I wouldn’t think it would be an issue!
Pot de Creme is a favorite of mine and this variation sounds brilliant for a Mexican themed party Im planning in June. Can I ask, how far in advance would you say these can be made?
I’ve kept mine up to a week so a while! Just be sure to let them warm up just a bit before serving!
I gotta say after looking at your delicious looking photos and having the original dish that inspired yours, I can’t wait to try this!! We are there last night and I’m determined to recreate it at home. Can’t wait! Thanks for sharing!!
Hi! Look so great. I may be crazy, but when does it say to actually add the agave??
Not crazy! I totally missed putting that in the first step. Add it in with the eggs and coconut mixture. Thanks so much for pointing that out!
Looks so good! Love this idea!
Is there any substitute for agave? I really try to avoid it because it’s so highly processed. Would honey work?
Hi Brittany! Yes honey will work as will maple syrup! I tend to shy away from honey in desserts since it can have a strong flavor.
Looks yummy! Could you sub out the agave with maple syrup or honey…or perhaps coconut nectar?
Hi Amy! Yes, you can totally sub those. I tend to shy away from honey in desserts as it can have a strong flavor but that’s just my personal preference.
This looks beyond amazing. I love your photographs!
Thanks so much Nicole! 🙂
Yum! I’m making these as soon as I restock my chocolate supply. I love the addition of pistachios on top, I’m always a fan of a little salty/crunchy with my sweet.
YES! Totally a sweet/salty fan here too!
OH MY GAH! I want these little chocolate pots of deliciousness RIGHT NOW!
I love everything about this recipe and your pictures are gorgeous! Chocolate and cinnamon is such an underrated flavor combination, but it’s one of my favorites!
These are beautiful! I would love to have one of these now with a warm cup of coffee. I can only imagine how rich and yummy they are.
Perfect decadent dessert, genius idea with the toppings!
These look so decadent and delicious–you have me full on craving chocolate! 2 questions: can you taste the coconut and by 100% dark chocolate do you mean unsweetened 100% cacao chocolate?
Hey Laura! Yes, 100% unsweetened dark chocolate and I can’t really taste the coconut but that may just be because I cook with it every day. They definitely don’t have a strong coconut taste though!
Becky Winkler (A Calculated Whisk)
Gorgeous pictures, Lauren! Pinning so I can try it in February 🙂