Mexican Chocolate Pots de Creme
Mexican Chocolate Pots de CremeCourse: DessertsCuisine: Mexican, Vegan
10 ounces unsweetened chocolate (100% cacao)
2 tablespoons pistachios, finely chopped
1/2 teaspoon vanilla extact
1/2 teaspoon ground cinnamon
1 15 ounce can coconut cream
1/4 cup maple syrup
1/4 teaspoon ground chipotle
1/4 cup coconut whipped cream (optional)
1/4 teaspoon sea salt
- Melt the chocolate over a double boiler, or in 30 second increments in the microwave.
- In a high speed blender, combine all remaining ingredients except pistachios, blend until smooth. With the motor running on low speed, gradually pour in the melted chocolate. Cover and increase speed to medium-high, continuing to blend until ingredients are fully combined and mixture is smooth.
- Pour into jars or ramekins and refrigerate until chilled, about 4 hours. The chocolate pots will be rich and thick if consumed cold straight from the refrigerator. If a lighter texture is desired, allow pots to sit at room temperature for about an hour before enjoying. Just before serving, top with chopped pistachio and coconut whipped cream, if using.