You can make this recipe for my version of Pot du Creme au Chocolate with a toddler nipping at your heels because it is so super quick to prepare. For instance, I made it this afternoon and was done before Rowan could unravel all of the tin foil out of the box, ta da! It feels decadent, a tad sinful and is a little cup of chocolate yumminess. We usually eat it after Rowan is in bed, and it tastes even better with a glass of red wine. (I know, what doesn’t.) AND it is so simple to make. The few minutes it takes to put together is perfect since that is all the time I’ve got before Rowan starts ripping the place apart. Your welcome.

Mexican Dark Chocolate Pot du Creme
based on this recipe

2/3 cup whole milk
1 egg
1/8 teaspoon salt
1 cup dark (or semi-sweet) chocolate chips
1 tablespoon dark chocolate powder (If you don’t have this, it can be left out. It just makes it extra chocolatey.)
1/4 teaspoon chili powder
1/4 teaspoon cinnamon
a pinch of cayenne pepper

Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine all the remaining ingredients. Turn on the food processor or blender to low setting. Slowly, pour in boiling milk. You are to do this slowly, so you don’t scramble the eggs. The hot milk will cook the egg and melt the chocolate. Process or blend 1 minute, until smooth. Pour chocolate into 4 small cups and chill for about an hour.

You can flavor this dessert however you like. Sometimes instead of chili powder and cinnamon, I use a 1/2 teaspoon of almond extract or vanilla or both. Delicious!