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Ancho Pots De Creme

Saura Kline
Pots de Creme with Ancho Chili powder


  • 9 oz dark chocolate, chopped
  • 24 oz cream
  • 3 oz yolks
  • 4 oz sugar
  • 1 tsp salt
  • 2 Tbsp. ancho chili powder


  • This recipe is important to read all the way through before making! Time sensitive!
    In a medium size sauce pot, heat cream, salt, and ancho powder on medium high heat. Do not let boil.
  • Place chopped chocolate in a large bowl.
  • Egg yolks go into a separate, medium size bowl. Whisk sugar into egg yolks until smooth.
  • When cream is hot (will start to rise, but not boil), lower the heat and begin to temper in the egg yolks. This is done so by using a ladle and pour some of the cream into the egg yolks, whisking thoroughly. Do about 3 or 4 ladles worth and then pour the entire mixture back into the pot.
  • This is the most crucial part- you do not want to leave this pot unattended as the yolks will curdle in a flash! Trust me!
  • Turn heat back up to medium, and if you’d like, attach a candy thermometer (I usually do without), WHISKING THE ENTIRE TIME. If you’re using a candy thermometer, you want to cook until the temperature reads 155 degrees F (68C). If you are not using a candy thermometer, cook until mixture has almost doubled in size (mixture will rise in pot). I timed this part and it took 2 ½ minutes for me. Immediately pour over a strainer into the chopped chocolate and whisk to combine. 
  • Once you’ve got your chocolate-y goodness ready to go, pour into ramekins or serving dish. Let them chill for about 2+ hours. Best if eaten within 2 days.
  • Garnish with whipped cream, some flakey sea salt, or more chopped chocolate, and enjoy!