Mexico x France
Ancho chocolate pots de crème
Dark chocolate with a slow, warm glow at the end. Like good gossip.
300 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original538kcalsame
7 gproteinsame
2 gfibresame
300minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Toast the ancho in a dry pan on low heat for 30 seconds a side. Seed and grind to a fine powder.
- 2Heat 400 ml of the cream with the milk, half the ancho powder and the cinnamon on medium low heat until steaming. Steep 10 minutes off the heat.
- 3Reheat until steaming and pour over the chocolate. Rest 1 minute, then stir until smooth.
- 4Whisk the yolks, sugar, salt and vanilla. Slowly whisk in the chocolate cream. Strain into 6 ramekins.
- 5Set the ramekins in a deep tray, pour hot water halfway up their sides and bake in the oven at 150°C for 30 to 35 minutes.
- 6Cool 30 minutes, then chill in the fridge for 4 hours.
- 7Toast the pumpkin seeds in a dry pan on medium heat for 3 minutes. Whip the remaining cream to soft peaks. Top each pot with cream, seeds and a pinch of ancho.
Serve it like this
Set each ramekin on a small plate with a folded napkin under it. Top with a soft spoon of cream, a few toasted seeds and a tiny dusting of ancho.