Recipes
Mexican Choc Pots
20 mins
20 mins
Serves 6
Serves 6
These spiced chilli chocolate puddings are so creamy, delicious and easy to prepare.
Make a Mexican feast, try these other recipes too! Mexican Mole Jackfruit, Mexican Rice'n'beans, Mexican Pepitas, Mexican Cauliflower Popcorn and Anna's guacamole.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
- 500ml milk, dairy, almond or soy
- 500ml cream, dairy, coconut or cashew
- 2 Tbs Dutch cocoa
- 1 tsp vanilla paste, or 1 vanilla bean, seeds removed and added to the infusion
- 1 tsp ground cinnamon
- 4 cloves, or ¼ tsp ground cloves
- 2 star-anise
- ½ tsp chilli flakes or 2 whole dried chilli’s (optional)
- Zest of 1 lime or orange
- 200g dark chocolate, smashed into small pieces
- 1/4 Cup cornflour
- 1/3 Cup sugar
- 1/3 Cup almond milk
- 2 Tbs Dutch cocoa (for dusting)
Directions
- Gather your ingredients and measure the milk, cream, cocoa, spices and peel into a medium-sized saucepan.
- Heat over a medium heat until almost boiling, then remove from the heat.
- Add the chocolate and stir together until melted and smooth.
- Measure the cornflour, sugar and second measure of milk in a separate bowl, whisk together until smooth and add to the chocolate mix in the saucepan.
- Heat mixture while stirring constantly until it comes to a boil.
- Place a sieve on top of a jug and pour the mixture through.
- Divide the mixture evenly between the six ramekins and refrigerate to set.
- Serve dusted with Dutch cocoa and a pinch of chilli powder.
