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+-- Thread: Chocolate-Chile Pots de Creme (/showthread.php?tid=17499)
Chocolate-Chile Pots de Creme - cjs - 04-10-2006
Got this recipe from a friend on another forum, made it this weekend for out-of-towners and it is just wonderful. Thot I'd pass it one to the new friends here. It really is not "hot" - it's just a nice kick!
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You can vary the number of chiles and the amount of cayenne depending on your heat tolerance (and your sense of adventure ).
Combine 1 1/4 cups heavy cream, scant 2/3 cup whole milk, and 2-6 dried red chiles (I used 2 anchos and 2 pasillas). Heat until just barely boiling and let steep 15 minutes. Strain, add 1/8 to 1/4 tsp cayenne, and reheat. Place 12 ounces of bittersweet or semisweet (or equal amounts of each) in a food processor, pour the hot milk mixture over, and let stand 30 seconds. Process for one minute, add two eggs, and process for another 45 seconds. Pour into 1/4-cup ramekins, and let stand six hours or overnight.
Enjoy!
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I made it Friday for Saturday’s dessert and put it in demitasse cups (topping with a piping of softly whipped cream. There will only be four of us, so the neighbors will be scoring today. But, yesterday afternoon, Roy (husband) & I took two of them to the winery in town where we're getting acquainted to test some wines with them. Molly, who was pouring took one and R & I shared the other and had some fun.
All the wines we tried were great with this - maybe cause of the bittersweet chocolate and the spicy of the peppers. I used a mix of Ancho and Pasillas and the full 1/4 tsp. cayenne.
Dungeness Red - a blend of Lembburger, Merlot, etc.
Dungeness White - a Reisling style
and their Cab - all of these worked with the dessert!!
It was just wonderful!
Re: Chocolate-Chile Pots de Creme - TwilightKitten - 04-10-2006
Mmmmm...that sounds yummy! Chocolate and chiles intrigue me...thank you for sharing!
Re: Chocolate-Chile Pots de Creme - Bizymomma - 04-10-2006
Chocolate and peppers.....I have heard of this before. I guess I just can't see it tasting right! LOL Kind of like steak coated with brown sugar!!!
I'll eventually have to break down and give it a try!
Re: Chocolate-Chile Pots de Creme - Old Bay - 04-10-2006
The next time you are in a good Mexican resteraunt try something with a mole' sauce, it will most probably be a combination of chocolate, chili, and other things.
Re: Chocolate-Chile Pots de Creme - Roxanne 21 - 04-10-2006
Have to try the chocolate and chile combo---I think that tenderloin will be on the menu soon!!
I have noted recipes for chili with added chocolate--is that a southwestern taste? I must admit it does sound weird---but interesting!! Always one for trying something different--we are!!!
Re: Chocolate-Chile Pots de Creme - esgunn - 04-10-2006
I have a chili recipe that has cocao powder in it. IT is very good.
Erin
Re: Chocolate-Chile Pots de Creme - Old Bay - 04-10-2006
Very southwestern and very Mexican.
Re: Chocolate-Chile Pots de Creme - cjs - 04-10-2006
Yes, to Southwestern and Mexico.
Mexican Chocolate is what you want to use for a mole sauce - it's flavored with cinnamon, almonds & vanilla. But, if not available (it is hard for me to find) I'll use Bittersweet chocolate.
But...you can make your own Mexica chocolate - one oz. semisweet chocolate, 1/2 tsp. grd. cinamon & 1 drop almond extract can be substituted for 1 oz. of Mexican chocolate. (I've used Bittersweet instead, just 'cause I like it better)
Re: Chocolate-Chile Pots de Creme - Harborwitch - 04-13-2006
I made these yesterday. I used ancho, pasilla, and negro chilis along with almost all of the cayenne. I cut it back a bit because the chilis got to sit in the milk for about 30 minutes because the phreaking phone (office phone) kept ringing and I couldn't get back to it.
I do have to say that these are the most wonderful desserts in the world. Bob and Jerry say these have to be on hand all the time! OK!!!!
Re: Chocolate-Chile Pots de Creme - cjs - 04-13-2006
I'll tell you I'm ready to make them again!!
(Are you guys O.K. - no flooding???)