Chocolate Chile Cream Pots
- Yield: servings
We pretty much have to keep this unbelievably rich and luscious dessert on the menu all season long, because returning diners complain if they can't order it. It's a certain cure for any emotional ill.
- 6-- egg yolks
- 9ounces high-quality sweet chocolate
- 2ounces high-quality unsweetened chocolate
- 2cups heavy cream
- 1/2cup half-and-half
- 1/2teaspoon salt
- 2teaspoons ground hot Chimayo chile powder
- Whip egg yolks in a blender; set aside.
- Carefully heat chocolates, cream and half-and-half in a heavy-bottomed pan, stirring, until chocolate is completely melted and the mixture is bubbling and is an even consistency and color. Add salt and chile powder.
- Start blender, then pour hot mixture over egg yolks. It should thicken quickly. (If the mixture doesn’t thicken properly, heat it into a heavy-bottomed pan over very low heat. It may temporarily break, but another quick whirl in the blender will fix the problem.)
- Pour hot mixture into dessert cups such as small ramekins. Chill 1 hour. Garnish with whipped cream, grated Abuelita Mexican chocolate and edible flower petals or a whole small dried chile.
Reprinted with permission from With A Measure of Grace, The Story and Recipes of a Small Town Restaurant