This Chocolate Pot de Creme recipe uses fragrant cinnamon and spicy cayenne pepper to add a Mayan flair to this delicious recipe!
Guys, we need to talk. About this holiday that’s coming up….called Valentine’s Day.
Can I just ask: as a society, why are we still doing this? We are many years past the days of elementary school valentine cards, and even more years past the days where we could eat a pound of chocolates and say NO RAGRETS!
Here’s my problem with Valentine’s Day:
In the weeks leading up to the big day, we’re inundated by advertisements telling us to reserve tables at expensive restaurants, plan romantic weekend getaways, and buy lavish jewelry to show our love (don’t even get me started on the whole “chocolate diamond” thing).
To top it all off, each week millions of people tune in to watch the Bachelor “plan” over-the-top perfect dates for whichever contestant he’s sleeping with that week.
On February 15th, when all the wining and dining is said and done, are we any happier?
Did we get that Pandora charm we wanted? Was the steak cooked to perfection?
I don’t mean to be a scrooge about the whole thing, but it just seems like another excuse to build up a bunch of fantasies in your head and then get let down by the actual experience.
Wow, that got dark pretty quick there.
My point (if there is one), is that every day spent with a loved one is a reason to celebrate.
We don’t need red roses, precious gems, and Victoria’s Secret shopping bags to make it special.
But, we do need Chocolate, right?!
Yes, Valentine’s Day needs Chocolate!
So, enjoy your loved one everyday and splurge by making this amazing chocolate recipe a few days a year!
Here’s the Mayan Chocolate Pot de Creme Recipe!
Mayan Chocolate Pot de Creme Recipe
- 1/2 cup whole milk
- 3/4 cup heavy cream
- 1/4 teaspoon vanilla
- 1/4 cup sugar
- 3 egg yolks
- Pinch of salt
- 4 ounces semi-sweet chocolate - chopped (or in chips)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- Place the milk, cream, vanilla, sugar, egg yolks, and salt in a medium saucepan. Place the pan over medium heat and cook for 5-6 minutes, whisking frequently, until the mixture is thick enough to coat a spatula.
- Place the chocolate, cinnamon, and cayenne in the pitcher of a large blender. Pour the warm custard mixture over the top, then put the lid on the blender and puree until very smooth.
- Divide the mixture into four containers, cover with plastic wrap, and chill until set (about 2 hours).