Chile-Spiked Chocolate Pots

This is an updated version of classic French pots de crème. You won’t taste the chile, but it adds appealing depth to the flavor of the chocolate. Served with a big dollop of sweetened whipped cream, this dessert is a welcome indulgence.

Chile-Spiked Chocolate Pots
Serves 4
  1. Fine-mesh sieve required
  2. 4-cup (1 L) heatproof glass measuring cup or heatproof bowl
  3. 4 to 6 tall ramekins or demitasse cups
  4. Large roasting pan
  5. 31⁄2 oz bittersweet chocolate, coarsely chopped 105 g
  6. 3⁄4 cup heavy or whipping (35%) cream 175 mL
  7. 1 cup whole milk 250 mL
  8. 1⁄4 cup coconut or other palm sugar 60 mL
  9. 2 eggs
  10. 1 egg yolk
  11. 2 tbsp unsweetened cocoa powder 30 mL
  12. 1 tsp mild chile pepper, such as Alelppo or Espelette , divided 5 mL
  13. 1⁄2 tsp vanilla extract 2 mL
  14. Pinch salt Pinch
  15. Sweetened whipped cream
  1. 1. In a medium saucepan, combine chocolate and cream. Cook over low heat, stirring, until chocolate is melted. Add milk and sugar, whisking well to combine, and bring to a simmer. Remove from heat.
  2. 2. In a medium bowl, beat together eggs, egg yolk, cocoa powder, 1⁄2 tsp (2 mL) of the chile pepper, vanilla and salt. Whisk in 1⁄2 cup (125 mL) of the chocolate mixture until well combined. Gradually whisk in remaining chocolate mixture until blended.
  3. 3. Preheat oven to 350°F (180°C). Place fine-mesh sieve over measuring cup and strain chocolate mixture into cup. Pour into ramekins and sprinkle remaining Aleppo pepper over top. Cover ramekins tightly with foil. Set in roasting pan and pour in enough boiling water to come halfway up the sides of the ramekins.
  4. 4. Place pan in preheated oven and immediately reduce the temperature to 325°F (160°C). Bake just until the centers of the custards quiver, about 25 minutes.
  5. 5. Remove ramekins from pan and let cool completely. Refrigerate until well chilled, about 4 hours. Serve each with a dollop of whipped cream.
  1. This makes four 1⁄2-cup (125 mL) servings. If you prefer, you can make 6 smaller servings, reducing the cooking time slightly.
  2. To make these chocolate pots in your slow cooker: You may need to play with cups or ramekins to find 6 that will fit comfortably in your slow cooker. Demitasse cups make a spectacular presentation. I also use taller French porcelain ramekins, which fit nicely in my largest (7-quart/7 L) slow cooker. Place them in the stoneware insert and pour in hot water to come halfway up the side of the cups. Cook on High for 1 hour, then cool and chill as directed.
  3. If your slow cooker will only accommodate 4 ramekins, they will obviously be fuller, so expect the cooking time to be closer to 2 hours.
Judith Finlayson

Posted in Chile Recipes, Desserts, Recipes, Vegetarian & Vegan.


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