Chocolate Chili Pots de Crème
A lot can happen in a very short amount of time. In the last two weeks, I was offered a job at a bakery in Portland, accepted it, quit my current job, and moved (sort of) down to Portland and into my sister’s basement. Whew! Thus the longer than usual gap between posts.
Living with my sister and her husband has its perks. I have someone to cook for! Someone to sit down and have a meal with. Someone (or two) to share with. My sister, however, has recently realized gluten doesn’t agree with her. So what to make for her? What to make with chocolate and chili, as this month’s We Should Cocoa challenge demanded?
These Chocolate Chili Pots de Crème were the answer. Incredibly rich and thick, these little pots of chocolate may look puny, but they pack a serious wallop of flavor that will satisfy any sweet tooth. Not to mention a nice warming kick from cinnamon and chipotle. They make an excellent ending to a fall meal. Snuggle up by the fire and dig in.
Chocolate Chili Pots de Crème
© Copyright 2011 Carly Sullivan, Tart to Heart
Serves: 6
Ingredients:
- 2 cups half and half
- 6 oz bittersweet chocolate, chopped
- 6 egg yolks
- 2 Tbsp granulated sugar
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp chipotle chili powder (this is very mild, if you want more kick do a 1/2 tsp)
- 1/4 tsp salt
Directions:
- Heat the half and half to a simmer. Add the chocolate to a heatproof bowl and pour the warm cream over. Let sit 5 minutes, then stir until melted.
- In a separate bowl, combine the remaining ingredients and whisk until very smooth. Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly. Strain the mixture through a fine mesh sieve into a container with a pouring spout.
- Divide the mixture evenly among 6 small ramekins and place the ramekins in a baking dish or roasting pan.
- Preheat the oven to 300°F. Meanwhile, bring a couple cups of water to a boil. When the oven is ready, carefully pour the boiling water into the baking dish holding to ramekins, coming halfway up the sides of the ramekins and careful not to spill any water into them. Cover the pan with foil.
- Bake until set, about 30 minutes. Remove the ramekins from the pan and let cool on a wire rack, then chill in the refrigerator until cold, about 3 hours. Dig your spoon in and enjoy!
this looks delicious.
Congrats on the new gig and the new digs. These look wonderful. I wouldn’t miss the gluten at all.
Congrats! These look absolutely sinful – YUM!
These sound incredible and I shall have to try making them – it’s funny, before 10 minutes ago I had never heard of these in my life, then I saw two recipes in a row. I think I shall do a chocolate orange version, or a coffee version…
Oh, man, I want one now, but I’m not going to make them today. But in winter…
Wow, congrats!
Also, that looks amazing!
Lucky sister! Glad you love the new job and keep up the good cooking.
Wow, big changes for you in a short time. Lucky Jenny and Kyle. If you want to look for a job in Santa Barbara, come cook for me! I’m going to try these this weekend.
These look fabuous and I bet they taste it too. Great photos as ever and really liking your chilli pot. Thanks for participating, it’s good to have you back. Good luck with your new job. I’m assuming you mean Portland, Oregon not Portland, Maine
Congratulations on the new job – and on the perfect pots. Bet your sister and BIL are delighted to have you around!