Easy Salted Mayan Chocolate Pots de Creme
 
Prep time
Cook time
Total time
 
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Makes: 5-8 servings
Ingredients
  • 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)
Instructions
  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.
Notes
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.
Recipe by the pig & quill at https://thepigandquill.com/easy-salted-mayan-chocolate-pots-de-creme/