Mexican Chocolate Cream
Ingredients
- 200 gDark chocolate (finely chopped)
- 150 mlCream (liquid)
- 50 mlWhole milk
- 3 pcEgg (yolks only)
- 40 gBrown sugar
- 1 tspCinnamon ground
- 1 pinchHot chili pepper (very finely chopped)
- 1 pinchFleur de sel
- 0.5 pcAncho Chili (seeded)
Method
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.
- 1
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
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
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
Incorporate the egg yolks and fleur de sel into the still warm preparation. The cream should become homogeneous and coat the spoon.
- 5
Divide the cream into ramekins. Let set in the refrigerator for at least 4 hours until the texture is firm to the touch.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48 hours in the refrigerator, covered with plastic wrap touching the surface to prevent skin from forming.
