Chocolate-Chile Pots de Creme

[cjs]

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!

[TwilightKitten]

Mmmmm...that sounds yummy! Chocolate and chiles intrigue me...thank you for sharing!

[Bizymomma]

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!

[Old Bay]

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.

[Roxanne 21]

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!!!

[esgunn]

I have a chili recipe that has cocao powder in it. IT is very good.

Erin

[Old Bay]

Very southwestern and very Mexican.

[cjs]

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)

[Harborwitch]

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!!!!

[cjs]

I'll tell you I'm ready to make them again!!

(Are you guys O.K. - no flooding???)