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Chocolate Chile Creame Pots Recipe

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This recipe for Chocolate Chile Creame Pots, by , is from The Paulson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristen Bowles
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 large egg yolks (we use only local farm eggs for this—substitute free-range and organic store bought)
9 oz. good quality sweet chocolate
2 oz. good quality unsweetened chocolate
2 c. heavy cream
˝ c. half & half
˝ tsp. salt
2 tsp. powdered hot Chimayo chile

Directions:
Directions:
1. Whip egg yolks thoroughly in a blender. Set aside. Carefully heat chocolate, cream, and half & half together in a heavy-bottomed pot, stirring constantly until chocolate is completely melted and bubbling and mixture is a very even consistency and color. Add salt and chile powder and let simmer a minute more.
2. Pour the very hot chocolate mixture into a whirling blender of egg yolks and blend until thick and completely smooth. If for any reason the custard doesn’t thicken up properly, pour into a heavy-bottomed saucepan and cook it on very low heat. It may temporarily break, but another quick go in the blender will fix the problem.
3. While chocolate is still hot, pour it into dessert cups (we use small white ramekin dishes—a little bit of this dessert goes far). Chill cream pots for 1 hour.
We garnish this dessert with freshly whipped cream, grated Abuelita Mexican chocolate, and edible flower petals or a whole small, dried red chile from our garden.

Personal Notes:
Personal Notes:
From “With a Measure of Grace—The Story and Recipes of a Small Town Restaurant.” That restaurant is Hell’s Backbone Grill in Boulder, Utah. It is my favorite restaurant in the world and this is my favorite dessert.

 

 

 

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