Chile Chocolate Cremes

Rounding out the dessert in the Latin Dinner Party Series on YouTube is a spicy chocolate dessert.  Chocolate with habanero?  I promise, this recipe prescribes only a hint of the hot stuff so that it’s nice and warm, a little kiss of heat, but still completely enjoyable for most folks.

The best part about this spicy chocolate dessert is that it’s so crazy easy to make.  Toss everything in a blender, freeze it and you’re good to go!  You can serve it simply with just a little Tajin or garnish it with sliced serranos or berries.  Never tried Tajin? I was introduced to it a few years ago, a sweet/salty mix of peppers in powder form that transforms all sorts of flavorful dishes.

chile chocolate-21000Happy entertaining!

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Chile Chocolate Cremes


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  • Author: Joanie Simon
  • Total Time: 10 mins
  • Yield: 12 1x

Description

A spicy habanero chocolate dessert with a delightfully firey taste.


Ingredients

Scale
  • 5 eggs
  • 10 oz chocolate chunks
  • 1/4 tsp vanilla
  • 1/8 tsp habanero powder (or to taste)
  • 1/4 tsp salt
  • 4 oz hot coffee
  • Tajin for garnish

Instructions

  1. -Place all ingredients except the coffee in a blender and blend briefly to get everything mixed.
  2. -Slowly pour hot coffee into the blender while blending so as to melt the chocolate.
  3. -Blend for another minute to whip the eggs and add in air.
  4. -Pour chocolate into silicone cups and place in the freezer for at least 2 hours up to overnight.
  5. -When ready to serve, invert the silicone off of the frozen chocolate cremes and place individually on serving plates upside down.
  6. -Allow to sit at room temperature 10 to 15 minutes to slightly thaw, dust with Tajin for garnish and serve.
  • Prep Time: 10 mins
  • Category: Dessert
  • Cuisine: Mexican

*Adapted from Pioneer Woman’s Pots de Creme

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