A delicious and easy “set and forget” dessert with a bang! This Mexican Chocolate De Crème using Pantry to Plate’s Chipotle Chilli Powder will hit all the right notes and is the perfect way to close out any meal.


300g of Chocolate, melted
400ml Can of Coconut Cream
½ Tsp of Chipotle Chilli Powder
½ Tsp of ground Cinnamon
¼ Cup Maple Syrup
¼ Tsp of Vanilla Extract
¼ Tsp Sea Salt


  1. Combine coconut cream, chipotle chilli powder, cinnamon, maple syrup, salt and vanilla extract and blend in a high speed blender until smooth.
  2. Reduce blender to low speed and gradually pour in the melted chocolate.
  3. Increase speed to medium-high, continuing to blend until ingredients are fully combined and mixture is smooth.
  4. Pour into ramekins and refrigerate until chilled, about 4 hours.
  5. Serve with ground pistachios and fresh strawberries.
  6. The chocolate pots will be rich and thick if consumed cold straight from the refrigerator. If a lighter texture is desired, allow pots to sit at room temperature for about an hour before enjoying.

For a thick, fudgy texture, eat straight out of the fridge. If you’d prefer a fluffier, mousse like texture, let sit at room temperature for about an hour before serving.

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