Carpe Diem’s Mexican Chocolate Pot de Crème

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Today’s 5 star restaurant secret recipe is a chocolate lover’s dream come true.  At Carpe Diem in downtown Napa, California they serve a wonderfully rich dessert called Pot de Crème.

After you try this recipe, you will agree that this is the best chocolate dessert ever!  It has a satin-smooth texture that is between a pudding and a souffle. This dessert has the perfect amount of sweetness and is topped with whipped cream and candied pumpkin seeds.

The recipe calls for Mexican chocolate which can be found in the Spanish section of most major grocery stores.


New 5 Star Secret Recipe

Carpe Diem’s Mexican Chocolate Pot de Crème

Pot de crème:

1 1/2 cups whole milk
1/2 cup heavy cream
6 egg yolks
6 ounces Mexican chocolate (preferably Abuelita), finely chopped
6 ounces bittersweet chocolate, finely chopped

In a medium, heavy-bottomed saucepan, combine the milk and cream and bring to a simmer over medium-high heat, then reduce the heat to medium.

Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly whisk about one-fourth cup of the milk mixture into the eggs to temper them, then transfer the eggs to the saucepan, whisking to combine.

Cook the custard, stirring frequently, until it is slightly thickened. Immediately add the chopped Mexican and bittersweet chocolates to the pan. Remove the pan from heat. Stir until the chocolate is melted and incorporated into the custard.

Strain the mixture into a large glass measuring cup or bowl. Ladle the chocolate into small bowls. Refrigerate the custards until set and chilled, at least 6 hours but preferably overnight.

Candied pumpkin seeds:

1/2 cup toasted pumpkin seeds
1 tablespoon sugar

In a medium, nonstick pan, combine the pumpkin seeds and sugar over medium-low heat. Cook, stirring frequently with a heat-resistant spatula, until the sugar is melted and coats the pumpkin seeds.

Remove from heat and spread the seeds on a greased or parchment-lined baking sheet so the seeds do not stick together as they cool.

Whipped cream and assembly:

1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar
Pots de crème
Candied pumpkin seeds
Maldon salt or another coarse sea salt

In a large bowl using a whisk or hand mixer, beat together the cream with the vanilla extract and sugar to form stiff peaks.

Serve the pots de crème with a dollop of whipped cream, a sprinkling of candied pumpkin seeds and a pinch of salt.

Serves 4-6

Source: LA Times
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  1. Easy Recipes Land February 23, 2012 at 6:12 pm

    This recipe for Mexican Chocolate looks very good. My great grandchildren are coming over this weekend and I’m going to have them help me make it.


    Grandma Kat

  2. Sarah February 27, 2012 at 10:38 am

    love it, looks very delicious. Thanx

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