Mexican Chocolate Cream

A dense and creamy dessert that coats the palate, where dark chocolate bitterness meets chili heat and woody cinnamon notes. The texture is melting, enhanced by a pinch of salt that elevates the cacao.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 473
• Protein: 10 g
• Carbs: 39 g
• Fat: 30 g

Ingredients

• 200 g Dark chocolate ( finely chopped )
• 150 ml Cream ( liquid )
• 50 ml Whole milk
• 3 piece Egg ( yolks only )
• 40 g Brown sugar
• 1 tsp Cinnamon ground
• 1 pinch Hot chili pepper ( very finely chopped )
• 1 pinch Fleur de sel
• 0.5 piece Ancho Chili ( seeded )

Instructions

1. Chopping the chocolate

   Finely chop the dark chocolate with a knife on a board. The more regular the pieces, the smoother the melting and the easier the emulsion.

2. Aromatic infusion

   In a saucepan, bring the cream and milk to a simmer with the cinnamon, chili, ancho chili, and sugar. Remove from the heat at the first bubbles so as not to burn the aromas.

3. Creating the emulsion

   Strain the preparation to remove the ancho chili, then pour the hot liquid in three additions over the chocolate. Mix vigorously in the center with a spatula to create a shiny and elastic core.

4. Egg binding

   Incorporate the egg yolks and fleur de sel into the still warm preparation. The cream should become homogeneous and coat the spoon.

5. Chilling

   Divide the cream into ramekins. Let set in the refrigerator for at least 4 hours until the texture is firm to the touch.

Chef's tips

• Use at least 70% dark chocolate for a sharp contrast.
• Never boil the mixture once yolks are added, or they will curdle.
• The pinch of salt is crucial to balance the cocoa's bitterness.

Storage

Keep for 48 hours in the refrigerator, covered with plastic wrap touching the surface to prevent skin from forming.