Chile-Spiked Chocolate Pots

 

Chile-Spiked Chocolate Pots

Ready to kick things up a bit?  I’ve got you covered, with Chile-Spiked Chocolate Pots.  Actually, Judith Finlayson is really the one behind this wonderful dessert, thanks to her new cookbook, The Chile Pepper Bible: From Sweet & Mild to Fiery & Everything in Between.

I jumped at the opportunity to have a sneak peak at Judith’s book, especially after seeing the name of this recipe.  Chile-Spiked Chocolate Pots calls for aleppo pepper which I had a challenge finding. Fortunately, a pinch of cayenne pepper may be substituted.

The recipe is a breeze to put together.  It literally took me 15 minutes before the custard cups went into the oven.  Don’t forget to place the cups into a large baking pan and fill it halfway with boiling water first.  

Once the pots were done, I cooled them completely on a cooling rack and then let them get cold in the refrigerator for several hours.  That was, actually, the most challenging parts because I wanted to dive right in.

The end result is a very rich fudgy dessert and I loved the hint of heat from the cayenne pepper.  

I must admit that I am equally happy eating my Chile-Spiked Chocolate Pots with or without whipped cream so if you do not have the time to make it, no worries.  You will still have a decadent dessert!

Chile-Spiked Chocolate Pots is just one of the many wonderful and tempting recipes in Judith’s book.  Charred Romaine Salad, Shrimp Creole, Chicken and Sausage Jambalaya and Creamed Summer Corn with Chile are top on my ‘must try next’ list.  Order your own copy so that you can kick things up a bit in your house.  

Click on the following links to buy your very own copy of The Chile Pepper Bible: From Sweet & Mild to Fiery & Everything in Between by Judith Finlayson as well as a set of ramekins and a set of fine mesh strainers.

As an Amazon Affiliate Partner, I earn a few pennies when someone buys through Desserts Required but the only products I list are ones I like, too.

 

Chile-Spiked Chocolate Pots

Courtesy of The Chile Pepper Bible: From Sweet & Mild to Fiery & Everything in Between by Judith Finlayson © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

This is an updated version of classic French pots de crème. You won’t taste the chile, but it adds appealing depth to the flavor of the chocolate. Served with a big dollop of sweetened whipped cream, this dessert is a welcome indulgence.

•    Fine-mesh sieve
•    4-cup (1 L) heatproof glass measuring cup or heatproof bowl with spout
•    4 to 6 tall ramekins or demitasse cups (see Tips, left)
•    Large roasting pan

31⁄2 oz bittersweet chocolate, coarsely chopped
3⁄4 cup heavy or whipping (35%) cream  
3⁄4 cup whole milk                
1⁄4 cup granulated sugar       
2 eggs                                         
1 egg yolk                                  
2 tbsp unsweetened cocoa powder
1 tsp Aleppo pepper, divided  
1⁄2 tsp vanilla extract               
Pinch salt                                   
Sweetened whipped cream

1.   In a medium saucepan, combine chocolate and cream. Cook over low heat, stirring, until chocolate is melted. Add milk and sugar, whisking well to combine, and bring to a simmer. Remove from heat.

2.   In a medium bowl, beat together eggs, egg yolk, cocoa powder, 1⁄2 tsp (2 mL) of the Aleppo pepper, vanilla and salt. Whisk in 1⁄2 cup (125 mL) of the chocolate mixture until well combined. Gradually whisk in remaining chocolate mixture until blended.

3.   Preheat oven to 350°F (180°C). Place fine-mesh sieve over measuring cup and strain chocolate mixture into cup. Pour into ramekins and sprinkle remaining Aleppo pepper over top. Cover ramekins tightly with foil. Set in roasting pan and pour in enough boiling water to come halfway up the sides of the ramekins.

4.   Place pan in preheated oven and immediately reduce the temperature to 325°F (160°C). Bake just until the centers of the custards quiver, about 25 minutes.

5.   Remove ramekins from pan and let cool completely. Refrigerate until well chilled, about 4 hours. Serve each with a dollop of whipped cream.

Makes 4 to 6 servings
Vegetarian Friendly
Gluten-Free Friendly

Tips
This makes four 1⁄2-cup (125 mL) servings. If you prefer, you can make 6 smaller servings, reducing the cooking time slightly.
To make these chocolate pots in your slow cooker: You may need to play with cups or ramekins to find 6 that will fit comfortably in your slow cooker. Demitasse cups make a spectacular presentation. I also use taller French porcelain ramekins, which fit nicely in my largest (7-quart/7 L) slow cooker. Place them in the stoneware insert and pour in hot water to come halfway up the side of the cups. Cook on High for 1 hour, then cool and chill as directed. If your slow cooker will only accommodate 4 ramekins, they will obviously be fuller, so expect the cooking time to be closer to 2 hours.

Follow Judith on Instagram, Pinterest and Facebook for more tips on using chile peppers!

I received a complimentary copy of Judith Finlayson’s The Chile Pepper Bible. The opinions expressed herein are mine and are not indicative of the opinions or positions of Judith Finlayson.