Dessert
Dark Chocolate & Ancho Chile Pot de Crème with Pepita Brittle & Lime Crema
A classic pot de crème—that shiny, spoon-coating dark chocolate mousse—gets its complexity from toasted ancho chile powder stirred into the batter. One pot, a water bath, 25 minutes. The pepita brittle brings crunch and a salted nuttiness; a lime-spiked crème fraîche cuts the chocolate's richness. Spring Mexican dessert: restrained, textured, complete.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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