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Nutrition Facts
Serving Size 201 g
(Approx. 8 Servings)
Amount Per Serving
Calories 500 Calories From Fat 340
% Daily Value*
Total Fat 38 g 58%
Saturated Fat 24 g 120%
Trans Fat 1.0 g
Cholesterol 100 mg 33%
Sodium 125 mg 5%
Total Carbohydrate 40 g 13%
Dietary Fiber 6 g 24%
Sugars 29 g
Protein 15 g
Vitamin A 25% Iron 10%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chocolate Chili Pots de Crème
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

15 large eggs, yolks only
12 Oz Dagoba Xocolatl Sipping Chocolate, divided use
3 cup(s) heavy cream
1/4 cup(s) granulated sugar
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Preheat oven to 325°F.
In a large bowl, whisk yolks and all but 1 tablespoon of sipping chocolate while bringing cream to a simmer in a 3 quart saucepan.
Once simmering remove from heat, slowly pour into egg mixture, whisking constantly.
Pour mixture into 3 quart pan and place over medium-low heat.
Add sugar using a rubber spatula, stir mixture for 5 minutes (make sure to scrape bottom while you’re doing this) or until mixture has thickened enough to coat spatula.
Pour mixture into 8 ramekins and place in a deep pan.
Filling pan 1 nch high with warm water.
Place in oven and bake 25 to 30 minutes, or until they are just firm enough to not jiggle when you shake them.
Let cool slightly on counter, then cover each with a piece of plastic wrap.
Refrigerate 3 to 4 hours and lightly dust with remaining sipping chocolate before serving.



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