Here at the Inn we love breakfast options that can be made the night before. As assistant Innkeeper the wonderful job of food prep usually falls on me, and this has to be one of my all time favorites. Because we have a fruit course in the beginning of the meal, we do like to try something creative sans fruit as often as possible for dessert, and this has been one of the biggest hits! It's a wonderful dish because it can be completely prepared the day before and served chilled, or, during the colder months it can be served warm straight from the pot. The Abuelita chocolate cakes give the creme a rich spiced flavor, and the home-made whipped cream pulls everything together for the perfect bite!
Mexican Hot Chocolate Crème
3 Egg Yolks
½ cup sugar
2 Cakes of Ibarra Mexican Chocolate chopped into pieces.
1 Cup of Whipping Cream
1 Cup of Milk
In a medium saucepan whisk together the yolks and sugar. Add cream and milk and begin cooking over medium low heat whisking constantly. As the milk begins to warm add in the chopped chocolate and continue cooking and stirring until chocolate has melted and the mixture thickens to the consistency of thick cream.
Serve warm topped with whipped cream and shaved chocolate or cinnamon sugar.
Serves 8 – 10 (demitasse cups)
