Mexican Chocolate Pots De Crème
55 mins (prep 20, cooking 35)
9 ingredients
10 servings
This wonderfully rich Mexican dessert for bonafide Chocoholics was created by Robert Del Grande, the chef at Cafe Annie, one of the best restaurant in Houston and co-owner of the excellent Cafe Express. The custard must be refrigerated for at least 4 hours and after the dessert is cooked it must refrigerate for at least three hours. MAKE AHEAD: The pots de crème can be covered with plastic and refrigerated for up to 2 days. NOTES: The best and fastest way to melt chocolate is in the microwave oven. Chop the chocolate and then melt it in a microwave-safe bowl on high power for about 3 minutes, stirring after each minute. Alternatively, melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently.

Categories:  <-60-mins , north-american , mexican , taste~mood , low-carb , low-sodium , low-in... , time-to-make , holiday , low-protein , chocolate , low-calorie , sweet , kid-friendly , vegetarian , dessert ,
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Serving Size (96.2 g)
Servings 10
Amount per Serving
Calories 373.96 Calories from Fat 87.66
% Daily Value *
Total Fat 9.74g 149.77%
Saturated Fat 6.4g 319.91%
Trans Fat 0.13g %
Cholesterol 24.84mg 82.8%
Sodium 619.95mg 258.31%
Total Carbohydrate 63.8g 212.66%
Dietary Fiber 2.04 g 81.65%
Sugars 56.13 g %
Protein 13.88g 277.58%
Vitamin A 68.61IU% Vitamin C 2.05mg%
Calcium 477.35mg% Iron 1.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
light brown sugar, cinnamon sticks, large egg yolks, pure vanilla extract, sweetened whipped cream