Red Hot Dessert Chocolate Chile Creme De Pots

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Contributed by: Chef Doris Kwan

BITTERSWEET CHOCOLATE CHILE CREME DE POTS Chef Doris Kwan for Z’Tejas Dessert Contest Serves 8 An Unbelievably rich and decadent dessert! 2 1/2 C heavy cream 11 oz. good quality bittersweet chocolate (preferably Valrhona), chopped 6 large egg yolks 1 t pure vanilla extract or paste 1/2 t salt 1/2 t ground cinnamon 2 t powdered red chile pepper Freshly whipped cream and chocolate shavings for garnish 1. In a medium saucepan, heat the cream with the chocolate. Stir constantly until mixture is melted and smooth. Add the salt, vanilla and chile pepper and simmer for an additional minute. Set aside and cool slightly. 2. In a mixer, beat the egg yolks until light and fluffy, about 2 min. Slowly place the beaten egg yolks into the chocolate mixture stirring constantly with a wooden spoon. Heat the entire mixture over a low heat for about 5 minutes or until the mixture thickens up and coats the back of the spoon. 3. Pour into dessert ramekins or a wine glass. Serve immediately or dessert may be refrigerated for up to 3 days. Before serving, top with a dollop of freshly whipped cream and chocolate shavings. This dessert may be served warm or cold.

Red Hot Dessert Chocolate Chile Creme De Pots

Recipe type: Yield: 8 Prep time: Cook time: Total time:


Red Hot Dessert Chocolate Chile Creme De Pots taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

2 1/2 C heavy cream
11 oz. good quality bittersweet chocolate (preferably Valrhona), chopped
6 large egg yolks
1 t pure vanilla extract or paste
1/2 t salt
1/2 t ground cinnamon
2 t powdered red chile pepper
Freshly whipped cream and chocolate shavings for garnish

Directions:

  1. In a medium saucepan, heat the cream with the chocolate.
  2. Stir constantly until mixture is melted and smooth.
  3. Add the salt, vanilla and chile pepper and simmer for an additional minute.
  4. Set aside and cool slightly.
  5. In a mixer, beat the egg yolks until light and fluffy, about 2 min.
  6. Slowly place the beaten egg yolks into the chocolate mixture stirring constantly with a wooden spoon.
  7. Heat the entire mixture over a low heat for about 5 minutes or until the mixture thickens up and coats the back of the spoon.
  8. Pour into dessert ramekins or a wine glass.
  9. Serve immediately or dessert may be refrigerated for up to 3 days.
  10. Before serving, top with a dollop of freshly whipped cream and chocolate shavings.
  11. This dessert may be served warm or cold.

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