Chocolate Chile Cream Pots Recipes

CHILE CHOCOLATE ICE CREAM

Steps:

• Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
• Stir milk and heavy cream into cocoa mixture until well combined.
• Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.

CHOCOLATE CHILI

Steps:

• In a large Dutch oven over medium-high heat, add the ground beef and cook for 2 minutes. Next, add the onions, chili powder and cumin, and stir together. Add the cocoa, garlic and jalapeños, mix together and cook for 2 minutes. Next, add in the ranch-style beans, cayenne pepper and oregano, and cook for another minute. Add the black beans, diced tomatoes, tomato sauce and broth, cover and simmer for 1 hour, stirring occasionally.
• Garnish with sour cream, shredded cheese and chives if desired.

EASY WHITE CHOCOLATE POTS DE CRèME

Steps:

• Add the white chocolate to a large heat-proof bowl, and set aside.
• Add the cream, sugar, salt, and vanilla to a microwave-safe bowl or jug, and heat on high for 30 seconds (800W). Stir to combine the sugar into the cream, then heat for a further 30 seconds.
• Pour the cream over the chocolate, and leave to stand for 1 minute. Whisk together until melted and smooth. If there are still some chocolate lumps left, heat for 30 seconds, then whisk again. The mixture should be slightly thick and silky smooth.
• Evenly divide the pudding between three 4-oz ramekins, cover, and refrigerate for at least 1 hour until set.
• Garnish with whipped cream and/or chocolate shavings before serving.

CHOCOLATE CHILI ICE CREAM RECIPE

Steps:

• In a medium-sized pot, slowly bring half the cream and cocoa powder to a boil, thoroughly incorporating the cocoa powder.
• Once the cream has reached a boil, remove from heat.
• Add the chocolate chips and stir until everything is smooth and creamy. Mix in the remaining cream. Set aside.
• In another medium pot, mix the sugar, salt, milk, and chilies. Heat to a very low simmer.
• Put the egg yolks in a small bowl and lightly beat until it is a smooth consistency. Add some of the milk and sugar mixture in the yolk, one cup at a time to slowly raise the temperature of the yolks. After about half of the milk mixture is incorporated in the yolks, add the yolks to the milk mixture, getting as much of the yolk in the pot as possible.
• Using a wooden spoon, heat the milk and egg mixture on medium heat stirring constantly to create a custard. Occasionally scrap the sides and bottoms of the pot to prevent the custard from sticking. The custard is ready when a thick coat of custard coats the back of the spoon.
• Place a strainer over the chocolate mix and slowly strain the custard into the chocolate to separate the chili and any egg that may have cooked. Mix until everything is a uniform chocolate color. Add in the vanilla and mix.
• Cool the chocolate in the refrigerator or in an ice bath. You can make an ice bath by filling a larger pot with ice and cold water. Place the chocolate in the pot without completely immersing the pot.
• Put the chocolate in your ice cream maker and and follow the manufacturer directions. Take the ice cream out and freeze in an airtight container for another 3 - 4 hours or overnight. If you prefer soft serve ice cream, enjoy immediately.
• *If you do not have an ice cream maker, put the chilled chocolate in a container and place in the freezer. Mix the ice cream every 30 minutes, breaking up all the frozen pieces. If possible, use a hand mixer or immersion blender. Repeat for 4 hours, then let the ice cream freeze completely for another 4 hours or overnight.

CINCO DE CHILI CHOCOLATE CUPCAKES WITH CHILI CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
• Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
• In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

CHOCOLATE-CHILE CREAM POTS

Steps:

• Bring cream and half-and-half to simmer in heavy large saucepan over high heat. Add chiles; remove from heat. Cover and let steep 30 minutes. Strain into large bowl, pressing on chiles to release some chile solids; discard solids in strainer. Return strained mixture to saucepan. Whisk in salt and scant 1/8 tsp cayenne; bring to boil. Whisk yolks, sugar and honey in medium bowl. Gradually whisk in hot cream mixture. Return custard to sauce pan. Reduce heat to medium-low; stir until mixture leaves path on back of wooden spoon when finger is drawn across, about 5 minutes (do not boil). Remove from heat. Add both chocolates and vanilla; whisk until chocolate is melted. Divide mixture among six 3/4 cup custard cups. Cover; refrigerate overnight. Top each custard with whipped cream. Sprinkle lightly with cayenne.