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Spiced Chocolate Pot de Crème

Spiced Chocolate Pot de Crème

Featuring Custom Culinary® True Foundations® Latin Chili Liquid Flavor Concentrate

A silky, slightly spiced chocolate custard topped with a light whipped chantilly cream and crispy candied cocoa nibs and orange rind featuring Custom Culinary® True Foundations® Latin Chili Liquid Flavor Concentrate.

What You'll Need

Recipe Ingredients

Yield: 12 Servings

Pot de Crème  
4 cups  heavy cream
1 cup  whole milk
8 oz dark chocolate (60–70%)  finely chopped
1/2 cup  granulated sugar
1/4 cup  brown sugar
6  large egg yolks
2 Tbsp  Latin Chili Liquid Flavor Concentrate
1 tsp  vanilla extract
1/2 tsp  ground cinnamon
1/8 tsp  ground cayenne (optional  for added warmth)
1/4 tsp  kosher salt
Candied cocoa nibs  
2 Tbsp +1 tsp water
½ cup  granulated sugar
1 cup  raw organic cocoa nibs
¼ teaspoon  kosher salt
½ teaspoon  vanilla extract
   
  Candied orange ring
3 each navel oranges
2 cups  granulated sugar
Chantilly Cream  
2 cups  heavy cream
¼ cup  powdered sugar
1 teaspoon  vanilla extract
PREPARATION

Pot de Crème
  1. Preheat oven to 325°F. Arrange 12 ramekins in a deep roasting pan.
  2. In a saucepan, combine cream and milk. Heat over medium until just beginning to steam. Do not boil.
  3. Remove from heat and whisk in chopped chocolate until smooth and fully melted.
  4. Stir in Latin Chili Liquid Flavor Concentrate, cinnamon, cayenne (if using), vanilla, and salt.
  5. In a separate bowl, whisk egg yolks with granulated and brown sugars until smooth and slightly pale.
  6. Slowly temper the hot chocolate mixture into the yolks, whisking constantly.
  7. Strain the custard through a fine mesh sieve into a clean container.
  8. Divide evenly among ramekins.
  9. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
  10. Bake 30–35 minutes, until edges are set but centers still have a gentle wobble.
  11. Remove ramekins from water bath and cool at room temperature, then refrigerate at least 4 hours or overnight.
Candied cocoa nibs
  1. Line a baking sheet with parchment paper and set aside.
  2. In a heavy-bottom saucepan, combine water, sugar, and a pinch of kosher salt. Simmer gently until the sugar dissolves.
  3. Add raw cocoa nibs, increase heat to medium-high, and stir constantly with a wooden spoon. Continue until the mixture thickens and begins to resemble a syrup (about 10–15 minutes).
  4. When the water has evaporated and sugar crystallizes on the nibs, reduce heat to medium-low.
  5. Add a little more sugar, a splash of water, and vanilla extract. Stir until the nibs look shiny but slightly lumpy.
  6. Remove from heat and transfer to the prepared baking sheet. Spread into an even layer (small clumps are fine).
  7. Allow to cool completely before storing
Candied orange ring
  1. Prep Oranges: Slice ½-inch off top and bottom of each orange. Score peel lengthwise without cutting into flesh. Remove peel and slice into ¼-inch strips.
  2. Boil Peels: Place strips in a saucepan, cover with water by 1 inch, and boil. Drain and repeat with fresh water. Drain well.
  3. Candy Peels: In the same pan, combine peels, 2 cups sugar, and 2 cups water. Boil, then simmer until peels are translucent and syrup thickens (35–40 min). Let stand 5 min.
  4. Dry: Transfer peels to a wire rack over a baking sheet. Let dry uncovered at room temp for 12–24 hours.
  5. Coat: Toss dried peels in sanding sugar until coated. Store in an airtight container in the fridge for up to 1 week.
Chantilly Cream
  1. Place your mixing bowl and whisk (or mixer beaters) in the refrigerator for at least 15 minutes.
  2. Pour the cold heavy cream into the chilled bowl. Whip on medium speed until it begins to thicken.
  3. Add powdered sugar and vanilla extract. Continue whipping until soft peaks form. Do not overwhip.

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