BY EXECUTIVE CHEF KATHRYN KELLY

INGREDIENTS

  • 2 cups heavy cream
  • 4 ounces bittersweet Mexican chocolate, finely chopped
  • 6 egg yolks
  • 1/4 cup sugar
  • Pinch each of cinnamon and cayenne pepper

GUIDE / INSTRUCTIONS

For the Mayan Cocoa Pots
  • Note: This recipe calls for Mexican chocolate, which is rich, distinct and often made with spices such as cinnamon. Oceania Culinary Center chefs prefer the organic brand Taza, which makes stone-ground discs of up to 85% pure cacao.

  • Preheat the oven to 250°F/121°C. In a medium saucepan, bring the cream to nearly a boil. Remove from the heat and stir in the chocolate. Reserve.
  • In a medium bowl, combine the egg yolks, sugar, cinnamon and cayenne and whisk vigorously until pale and fluffy, about 2 minutes. Slowly temper the egg mixture into the chocolate, stirring constantly.
  • Divide the mixture into 4 (4-ounce) ramekins. Place the ramekins in a baking pan. Add enough boiling water to the pan to reach half the height of the ramekins. Bake until set, about 1 hour. Remove the ramekins from the water and let cool. Cover and refrigerate at least 2 hours or up to overnight. Enjoy slightly chilled

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Oceania Cruises, a culinary and destination-focused cruise line, offers small, luxurious ships with gourmet cuisine and destination-rich itineraries, calling on over 600 ports in more than 100 countries across seven continents. They operate a fleet of small, luxurious ships that can accommodate up to 1,250 guests. Oceania sailings include accommodations, shore excursions, port shuttles, activities, food and most beverages, specialty dining and entertainment.Oceania Cruises attracts affluent retirees and discerning travelers looking for a refined, no-frills experience, as well as solo travelers, couples, and empty nesters. Sit back and enjoy a Swedish Holiday Glögg while you plan your next cruise onboard Oceania Cruises.

Mayan Cocoa Pots are a great afternoon treat.

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