Recipe for Mexican Chocolate Pots de Creme


--Pots de Creme--
2/3 cup whole milk
1 egg
2 tablespoons sugar
1 tsp cinnamon
Pinch salt
1 cup chopped Mexican chocolate (like Ibarra...chocolate chips may be substituted in a pinch)
2 tablespoons kalhua liqueur

--Whipped cream--
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional

Heat milk in a small pan over moderate heat until it comes to a boil.

In blender or food processor combine egg, sugar, cinnamon, salt, chocolate, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth. Spoon chocolate into 4 serving cups and chill.

Just before serving, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.

2 large servings or 4 regular servings
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