CHOCOLATE-CHILE CREAM POTS

CHOCOLATE-CHILE CREAM POTS image

Number Of Ingredients 15

Custard:
1 and 3/4 cups whipping cream
3/4 cup of half-and-half
2 dried New Mexico chiles, stemmed, cut lengthwise into four strips, rinsed
1/8 tsp salt
1/8 tsp (scant) cayenne
6 large egg yolks
1/4 cup sugar
1 TBL honey
9 ounces bittersweet (or semisweet) chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 tsp vanilla extract
Garnish:
Sweetened whipped cream
Cayenne

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.