Mole Negro Chocolate Pots de Crème
This dessert is a decadent fusion of traditional Mexican mole flavors and classic French pastry. Rich dark chocolate is infused with the complex spice notes of mole negro, creating a dessert that is both familiar and excitingly new.
Prep Time
90 min
Difficulty
Medium
Servings
6
Calories
350 kcal
Instructions
- 1
In a medium saucepan, combine heavy cream, whole milk, cinnamon stick, and mole negro paste. Heat over medium-low heat, stirring occasionally, until the mole paste is fully dissolved and the mixture is fragrant. Do not boil. Remove from heat and let it steep for 15 minutes.
~30 min - 2
In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened. Remove the cinnamon stick from the cream mixture. Gradually temper the egg yolk mixture by slowly whisking in about half of the warm cream mixture, a little at a time. This prevents the eggs from scrambling.
~10 min - 3
Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil. This should take about 5-7 minutes.
~7 min - 4
Remove from heat and stir in the chopped dark chocolate, vanilla extract, and salt. Stir until the chocolate is completely melted and the mixture is smooth. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture.
~5 min - 5
Preheat oven to 300°F (150°C). Arrange 6 ramekins in a baking dish. Pour the chocolate custard evenly into the ramekins.
~5 min - 6
Carefully pour hot water into the baking dish to come halfway up the sides of the ramekins. This is a water bath, which ensures even cooking and prevents cracking. Cover the baking dish tightly with aluminum foil.
~5 min - 7
Bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly. The custard will continue to set as it cools.
~35 min - 8
Remove the baking dish from the oven. Carefully lift the ramekins out of the water bath and place them on a wire rack to cool completely. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set.
~15 min
Tips
- For an extra layer of flavor, lightly toast some sesame seeds or slivered almonds and sprinkle them on top before serving.
- Mole negro paste can vary in spice level and sweetness. Taste your custard before adding sugar to adjust sweetness if necessary.
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