You know what’s not fun to wake up to? Chris doubled over with food poisoning from said pizza. Fortunately, I hadn’t gotten any further than taking the box out of the fridge and doing a little dance before Chris warned me.
So that’s been our morning, which means that, instead of celebrating Grandma Inez’s 90th birthday with about a hundred of Chris’ aunts, uncles and cousins, we’re chilling at home with The Carrie Diaries and napping away the afternoon.
Yes, we. What? Sympathy pain is real.
The only consolation for this weekend upset (pun intended, ho!) are these Mayan Chocolate Pots de Creme.
Ok, so it’s more of a consolation for me because the last thing Chris wants to do at the moment is eat, but I’m making do on my own. I mean, someone has to taste them to make sure they’re money in the bank before I force the recipe down your guys’ throats, right? I knew you’d understand.
So let’s talk Potsa Cream, shall we?
First off, they’re easy. Superly so. On the weekend, I make these before bed and pop them in the fridge so I can have a Pot de Creme with my Pot de Tea in the morning. Don’t judge.
Second, they’re totally versatile. I’ve been making them with light coconut milk lately, because it’s easy to keep a can or two on hand (making this recipe pretty much accessible any ol’ time) and we don’t really use half & half that often, but I’ve made it with both and there’s very little difference. Go with what you’ve got on hand or whatever best complements your dietary preference.
And lastly, I’ll almost guarantee that you’ll be asked for the recipe, even if it’s in the form of, “Whoa babes, what did you put in these?” which is about as close as we get to recipe inquiries in this house. I brought them over to The Emily Who’s A Mom’s house for a little dessert get-together on Tuesday, and every ramekin was scraped clean. So at least four people can attest to their awesomeness.
Seriously though, I don’t post desserts all that often, so give ’em a shot and lemme know whatcha think.
Oh, and HAPPY BERFDAY GRANDMA INEZ!
- 1 cup light coconut milk (or half & half)
- 9 oz semisweet or bittersweet chocolate chips
- 2 eggs
- 1 tsp vanilla
- 1 heaping tsp ground cinnamon
- generous ½ tsp chili powder
- really freaking good, flaky sea salt
- extra chopped chocolate for serving (optional)
- In a small saucepan, scald coconut milk (i.e., heat just to the edge of boiling). Combine chocolate chips, eggs, vanilla and spices in a blender and blend until smooth, about 30 seconds. Slowly add scaled milk and blend until thoroughly combined.
- Pour mixture into demitasse cups (you'll get about 8) or ramekins (you'll get about 5), cover and chill 4-6 hours -- or overnight -- until set.
- Top with sea salt and chocolate and serve.
OH! before you go…
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