Chile-Spiked Chocolate Pots
Ingredients Makes 4 to 6 servings
|31⁄2 oz||bittersweet chocolate, coarsely chopped||105 g|
|3⁄4 cup||heavy or whipping (35%) cream||175 mL|
|3⁄4 cup||whole milk||175 mL|
|1⁄4 cup||granulated sugar||60 mL|
|2 tbsp||unsweetened cocoa powder||30 mL|
|1 tsp||Aleppo pepper, divided||5 mL|
|1⁄2 tsp||vanilla extract||2 mL|
|Sweetened whipped cream|
- 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)
- Large roasting pan
- 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.
- 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.
- 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.
- 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.
- Remove ramekins from pan and let cool completely. Refrigerate until well chilled, about 4 hours. Serve each with a dollop of whipped cream.