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   MMMMM----   Recipe via Meal-Master (tm) v8.06   
      
         Title: Pots de Creme w/Chocolate, Chile & Espresso   
    Categories: Chocolate, Dairy, Chilies   
         Yield: 8 servings   
      
     2 1/4 c  Light Cream or Half & Half   
         2    Dried ancho chilies; stemmed   
              - seeded, coarse chopped   
     4 1/2 oz Bittersweet chocolate; fine   
              - chopped   
         2 tb Sugar   
           pn Salt   
         6 lg Egg yolks   
     1 1/2 ts Pure vanilla extract   
         1 ts Instant espresso powder   
              Boiling water   
              Lightly wweetened whipped   
              - cream & Dulce De Leche to   
              - serve   
      
     Set oven @ 325oF/165oC.   
      
     To a saucepan, add chocolate, cream, espresso powder,   
     chilies and salt. Set over low heat, and cook, whisking   
     until chocolate is melted and well combined. To a medium   
     bowl, add yolks and sugar; whisk to combine. Using a   
     ladle, add 1 ladle of warm chocolate mixture to egg   
     yolks, and whisk until combined. Continue adding the   
     chocolate mixture to the eggs, one ladle at a time,   
     until you've added about two-thirds of the mixture,   
     tempering the eggs. Then, in a slow stream, whisking   
     constantly, pour the egg and chocolate mixture back into   
     the saucepan with warmed chocolate. Pour custard through   
     a fine-mesh strainer set over a large liquid measuring   
     cup with a spout.   
      
     Divide custard evenly among 8, 4-ounce ramekins.   
     Transfer ramekins to casserole or roasting pan, just big   
     enough to fit them. Transfer the pan to the oven and   
     fill with 2" of hot water; cover the pan with foil. Bake   
     until the custard is set around edges but still slightly   
     wobbly in centers, 25 to 30 minutes. Remove from oven,   
     uncover, and cool at room temperature for 10 minutes   
     before chilling completely in the refrigerator for 2   
     hours.   
      
     To prepare the whipped cream: To the bowl of a stand   
     mixer fitted with a wire whip attachment, add cream,   
     sugar, and vanilla paste; whisk until medium stiff peaks   
     form.   
      
     To serve: Garnish each pot de creme with a dollop of   
     whipped cream and serve immediately.   
      
     RECIPE FROM: https://www.epicurious.com   
      
     Uncle Dirty Dave's Archives   
      
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