Ancho Chilli Chocolate Pots
Ruth got me a "World of Chilli" subscription for my birthday a while back, where you get sent a load of pre-packaged spices and a full-meal recipe once a month for a few months. We've only cooked one of them so far - I find the fact that it's nailed to be a four-person meal actually a bit limiting, as I'd rather either be cooking for two or for a bigger crowd - but the meal went down a treat and one of the dishes was so good that Ruth has been collecting Gu ramekins so that I can make them again. Anyhow, I thought I'd save the recipe here before we lost the card!
Ancho Chilli Chocolate Pots
To make 4 pots.
Ingredients
1 whole Acho chilli
1/2 tsp chilli powder
Splash of vanilla essence
350ml double cream
4tbsp sugar
100g decent quality dark chocolate - broken into small pieces
Handful of raisins (soaked in any liqueur or spirit if you fancy)
1tbsp sesame or pumpkin seeds
Biscuits to serve (optional)
Instructions
Discard the seeds and stem of the ancho chilli and soak the remaining flesh in hot water from the kettle for 5-10minutes. Blend the softened chilli flesh (discarding the soaking water) with a splash of fresh water to a fairly smooth puree.
Gently simmer the puree, chilli powder, vanilla essence, cream and sugar in a small saucepan for 5 minutes.
Place the chocolate in a heatproof bowl on top of the pan of cream and heat very gently until the chocolate begins to melt.
Strain the infused cream through a sieve into the chocolate, stirring all the timer until you have a nice smooth mixture.
Stir in 1/2 the raisins and 1/2 the seeds and put the mix into ramekins.
Sprinkle with the remaining raisins and seeds and refrigerate for 2 hours or until set. Serve straight from the fridge with the optional biscuits on the side.
Ancho Chilli Chocolate Pots
To make 4 pots.
Ingredients
1 whole Acho chilli
1/2 tsp chilli powder
Splash of vanilla essence
350ml double cream
4tbsp sugar
100g decent quality dark chocolate - broken into small pieces
Handful of raisins (soaked in any liqueur or spirit if you fancy)
1tbsp sesame or pumpkin seeds
Biscuits to serve (optional)
Instructions
Discard the seeds and stem of the ancho chilli and soak the remaining flesh in hot water from the kettle for 5-10minutes. Blend the softened chilli flesh (discarding the soaking water) with a splash of fresh water to a fairly smooth puree.
Gently simmer the puree, chilli powder, vanilla essence, cream and sugar in a small saucepan for 5 minutes.
Place the chocolate in a heatproof bowl on top of the pan of cream and heat very gently until the chocolate begins to melt.
Strain the infused cream through a sieve into the chocolate, stirring all the timer until you have a nice smooth mixture.
Stir in 1/2 the raisins and 1/2 the seeds and put the mix into ramekins.
Sprinkle with the remaining raisins and seeds and refrigerate for 2 hours or until set. Serve straight from the fridge with the optional biscuits on the side.