Recipe by Gourmetsleuth. Chiles are infused in the cream and it adds a nice touch of "heat". The Mexican chocolate is sweet so no additional sugar is required.
This version of pots de creme has two layers, one of white chocolate and one of milk chocolate. The cooking is all done "stovetop" so no baking in a water bath. The recipe takes a bit more time to prepare than many of the others so keep it for a special occasion.
NOTES: Filled pumpkins and lids can be cooked up to 1 day ahead; when cool, cover airtight and chill. Garnish with whipped cream, if desired.Prep Time: 1 1/4 hrs includes cooking time
Recipe by Helen Worth Cooking school for Royal Worcester porcelain company. The recipe was included with their pots de creme sets. You can also simply refrigerate this recipe and serve once it is set (4 hours in the refrigerator or overnight).
Recipe features the use of Grand Marnier, Kahlua and chocolate chips.