it’s been a weird april here in ontario. cloudy days and snowy, wind-chill factor nights are keeping the flowers at bay and prolonging that sweet anticipation that spring will, eventually, arrive. that’s just how it is here. spring will come, and so will the heat of summer.
it’s also monday.
so how about some chocolate, with a hint of spicy chili, no less?
one of my favourite things to enjoy in hot weather is a cold cup of drinking chocolate. these little desserts combine classic chocolate pots de creme with the flavours of an icy mexican drinking chocolate, flavoured with a whiff of cinnamon and an ever-so-subtle ht of chili spice.
best of all, this takes 10 minutes to prepare.
mexican drinking chocolate pots de creme
250g bittersweet chocolate, chopped
1 1/2 cups whole milk
1 cup half and half or 18% cream
6 egg yolks
1/4 cup sugar
pinch of sea salt
1/4 tsp hot red pepper flakes
1/2 tsp. ground cinnamon
1/2 cup whipping cream
shaved chocolate and cinnamon for dusting
place the chocolate into the bowl of a blender. in a medium heavy bottomed saucepan, whisk together the whole milk, half and half, egg yolks, sugar, salt, red pepper flakes, and cinnamon. cook over medium heat, stirring constantly with a heat-proof spatula, until mixture is thick and custard-like, and coats the back of a spoon. scrape into blender bowl. carefully blend until smooth, holding a towel over the opening and allowing steam to vent. pour mixture into dessert dishes. chill until cold.
whip the 1/2 cup of whipping cream and spoon over pots de creme, and garnish with chocolate shavings and cinnamon. makes 6-8 servings.