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


  1. Whip egg yolks in a blender; set aside.
  2. 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.
  3. 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.)
  4. 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