Easy Salted Mayan Chocolate Pots de Creme

Easy Salted Mayan Chocolate Pots de Creme | the pig & quill

Easy Salted Mayan Chocolate Pots de Creme | the pig & quillYou know what’s fun to wake up to? Leftover pizza that Chris brought home from Sacramento completely unexpectedly. Hello, breakfast!

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.

Bullet dodged.

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.

Easy Salted Mayan Chocolate Pots de Creme | the pig & quill

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.

Easy Salted Mayan Chocolate Pots de Creme | the pig & quill

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.


Easy Salted Mayan Chocolate Pots de Creme | the pig & quill

Easy Salted Mayan Chocolate Pots de Creme
Prep time
Cook time
Total time
Makes: 5-8 servings
  • 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)
  1. 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.
  2. 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.
  3. Top with sea salt and chocolate and serve.
Yes, these require chilling, so they don't offer instant gratification. But they do come together in an instant, so as long as you've got 4-6 hours notice, you're pretty much guaranteed to be the rockstar of whatever party you're bringing these to (and yes, the Official Nightly Family Guy Gala counts). Pony up a couple of bucks for good, flaked sea salt. Its delicate, shattering crunch is the perfect complement to the creamy chocolate.

OH! before you go…

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51 Comments on “Easy Salted Mayan Chocolate Pots de Creme”

    1. Yep! And with both in your pantry, you can make these any time your heart desires, which is really my favorite part. I’ve had good luck finding both the coconut milk and the sea salt at Whole Foods.

      1. Oh I’m sure I’ll find these even here in Hungary! Yup, my boyfriend would definitely request these all the time instead of those store-bought disasters he also likes quite much 🙂

        1. I’ll admit I kind of like the store-bought disasters, too, but I’d choose these, too — especially if someone is making them for me!

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    1. Hmmm, that’s a great question. I’ve doubled this recipe with success but I don’t have the resources to test it much beyond that without doing it in batches. (My Vitamix can only hold so much.) I suppose it’d scale well but can’t be sure. Sorry! I’d love to hear how it goes if you give it a shot?

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  3. I made this for dessert yesterday and it was DIVINE. My boyfriend, who typically doesn’t like dark or rich chocolate desserts loved it. I didn’t have ramekins or demitasse cups, so I used a pie pan, and it worked just fine cutting it into eighths to serve. It’s definitely worth trying. I sprinkled with sea salt (the good kind!) and used a grater to shave some chocolate for garnish, too. Thanks for the fabulous recipe!

    1. Sounds like it worked out well! Glad to hear you and your husband enjoyed the recipe so much — and I love the idea of using a pie plate. In fact, now I’m even considering a version where it’s a tart filling. Thanks for stopping by – I hope you’ll be back! xo, em

    1. Mmm, rum cake and coffee? Perfect! Who says dessert can’t be enjoyed at breakfast? After all, French toast is just griddled bread pudding, isn’t it? And no one bats an eye. 🙂

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  6. What size ramekins? Mine may be too big. Thanks, looks yummy want to make this Sunday for a dinner party!

    1. Hi Kelly – I would say ours are maybe 3″ to 3.5″ wide (they’re not in front of me at the moment) — but the size won’t make much of a difference unless you’re concerned about portioning. You can really use almost any vessel you like – wine glasses, champagne flutes, tiny mason jars — it’ll taste the same! Hope it’s a great party! 🙂

  7. Fantastic!! A huge hit! I have to admit I was worried that they didn’t seem smooth enough when I poured them but…voila! Perfection after they chilled. Thank you for this great recipe!

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  10. Do you just cover with plastic wrap before chilling? Any concern about condensation or will that not affect how it turns out?

    1. Yep, I just cover them with plastic wrap, and I haven’t had any issues with condensation affecting how they set up. Good luck!

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  12. Quick question…do you have a menu suggestion to pair with these? I’m thinking something light, but have no ideas on the top of my head. Thanks!

    1. Hmmm, I think you could go so many ways, Hannah! Something simple and south of the ol’ border would be tasty, like enchiladas (search the blog for my fave recipe) or cauliflower tacos if you want something lighter (again, search the blog for a recipe). Or even a BBQ’d or roast chicken. It’d be an elegant finish for a grilled fish meal, too. But, honestly, I say all this knowing I’d be happy eating three of these AS dinner, so I’ll take any opportunity to shovel it down. Hope you enjoy whatever you come up with!

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    1. Ohhh, so glad I could be of help! I have to say, I’d be pretty stoked if someone served this to me at a girls’ night. Lucky gals! 🙂

    1. Do it, Sara! It’s the perfect excuse. You can even call them dinner. (Or breakfast. Or lunch. All the food groups are there, right? Eggs. Chocolate. Cinnamon is totally a veggie since it’s basically tree bark…) Happy Valentine’s Day! <3

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  15. hi this looks amazing! a quick question, the coconut milk. was it a can or was it like the carton Silk coconut?

  16. These look great! Wondering if chipotle chili powder would be interesting. I also have some really good smoked salt. Hmmmm

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