These spiced chocolate pots are rich and creamy with the chocolate flavor shining through. They are a cross between a custard without eggs and a mousse. Easy and quite delicious!
Pour the 2 cups of cream into a stainless steel pot, add the espresso powder and Truvia and bring to a simmer, stirring the mixture until the espresso powder and sugar substitute is dissolved (about 2-4 minutes).
Turn the burner off and add the chocolate bars to the warm cream mixture to melt. Stir in chocolate until smooth and creamy (bring back to a slow simmer if the chocolate is not melting).
6 oz bittersweet chocolate
Lightly beat eggs in a bowl. Add the salt, vanilla, cinnamon and chile spice to the eggs and whisk together. Stir the entire egg mixture into the warm espresso cream mix and whisk to combine.
Put some hot water on to boil, either in a pot or a kettle. Pour the chocolate-egg mixture into small ramekins, 3/4 of the way to the top. Place the ramekins in a 13 x 9 inch baking dish and pour the hot water around the ramekins until it goes at least half-way up the sides of the ramekins.
Bake for 20 minutes. Edges should be set and the middle should be a little wiggly. Remove the ramekins from the baking dish and set on a towel as soon as you can handle them. Refrigerate for a couple of hours.
For Whipped Cream/Pistachio Topping for Mexican Chocolate Pots
Pour 1 cup heavy whipping cream in a mixer and beat until it has soft peaks (add vanilla if you wish). Place a dish towel over the pistachios and crush with a heavy mallet or bottom of heavy glass.
heavy cream, pistachios
To serve: Dollop the whipped cream over the chocolate pots and sprinkle with crushed pistachios.
Notes
**NOTE: The Mexican version of these chocolate custards would typically use the Ibarra or Abuelita chocolate discs. This is the chocolate most often used in Mexican hot chocolate. They are heavily flavored with cinnamon and they are rich and wonderful.The problem is... there is 15 grams of sugar in .78 ounces and a typical recipe for Mexican Chocolate Pots calls for 6 ounces.If you are not on a low carb lifestyle, using the Ibarra chocolate will certainly make be a delicious chocolate pot for the holidays.**Want more like this? Subscribe to our Sunday newsletter to get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.See this post to learn more about the similarities and differences between Low Carb, Slow Carb and Keto diets.