Dessert

Dark Chocolate & Ancho Chile Pot de Crème with Pepita Brittle & Lime Crema

Name: Dark Chocolate & Ancho Chile Pot de Crème with Pepita Brittle & Lime Crema
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 5 oz dark chocolate (70%), finely chopped; 3 large egg yolks; 2 tbsp unsalted butter; ¼ cup whole milk; 1 tsp ancho chile powder; ¼ tsp cinnamon; ¼ tsp cayenne pepper; pinch of sea salt; ½ cup pepitas (pumpkin seeds); ¼ cup sugar; ¼ tsp fleur de sel; 1 tbsp honey; ½ cup crème fraîche; zest and juice of 1 lime; 1 tbsp powdered sugar

A classic pot de crème—that shiny, spoon-coating dark chocolate mousse—gets its complexity from toasted ancho chile powder stirred into the batter. One pot, a water bath, 25 minutes. The pepita brittle brings crunch and a salted nuttiness; a lime-spiked crème fraîche cuts the chocolate's richness. Spring Mexican dessert: restrained, textured, complete.

491cal 9gprotein 39gcarbs 34gfat 12min prep 28min cook 4serves

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