Monthly Recipes

Mexican Chocolate Pots de Creme

February 2014
Category: Desserts  Gluten Free  

Yields 8 2 oz servings
  • 7 ounces dark chocolate (70% cacao or higher), finely chopped
  • 14 ounce can full-fat coconut milk 
  • 2 large egg yolks
  • ⅛ - ¼ teaspoon ancho chile powder (depending on how much heat you prefer)
  • ⅛ teaspoon kosher salt
  • 1 cinnamon stick
  • 1 tablespoon vanilla extract

For the whipped topping:

  • 14 ounce can full-fat coconut milk, chilled overnight in the refrigerator
  • Coconut sugar, to taste (optional)
  • 1 tsp ground cinnamon (garnish)
  • Dark Chcolate, Shaved (garnish)


Place the chocolate in a medium bowl and set aside. In a medium saucepan combine coconut milk, egg yolks, chile powder, salt and cinnamon stick. Heat gently over medium low setting, stirring constantly until the mixture coats the back of a wooden spoon. (or reaches 175 degrees). Be patient with this step, it will take about 10-15 minutes. Remove from the heat and pour custard through a fine mesh sieve over the bowl of chocolate. Let this sit for a full 5 minutes undisturbed. After 5 minutes gently mix the chocolate to incorporate. Another very important step, vigorous stirring could result in a grainy texture. Once fully incorporated, gently stir in the Vanilla. Pour into individual ramkins, let cool and then refridgerate, covered for a minimum of 4 hours.

Serve with Coconut Whipped Cream and garnish with a dusting of cinnamon & shaved dark chocolate! 

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