Monday, April 13, 2009

Lou's Most Excellent Cold Chocolate

Should be more appropriately labeled as Heart Attack In A Shot Glass. People love this, especially those who appreciate spicy foods.

[As far as the 25% rule (see right hand Disclaimers) try not to be too off on this one.]

½ cup of milk + extra
½ cup of "table" cream
½ cup half and half
8 ounces 68 - 72% chocolate (dark), broken into small pieces
4 ounces 35 - 42% (milk) chocolate, broken into small pieces
2 Ancho peppers, coarsely chopped
½ TSP superfine sugar (optional)

In a small sauce pot add the milk, cream and half and half together over medium heat. Once small bubbles begin to form – about 10 minutes. [Be careful not to bring this to a boil; it should just get to barely a simmer. If you do start all over.] Add the Ancho peppers and stir until peppers are covered in milk, cover and remove from heat. Let steep for 15 minutes.

Strain the peppers out reserving the milk (duh). Warm milk up to medium and add a pinch of salt. Add the chocolate in 2 ounce increments, stirring each time until dissolved before adding the next round. If the chocolate is very thick (it will be much thicker than hot chocolate) add more milk to thin as desired. You want it the consistency of maple syrup.

Taste and decide if you would like additional sweetness. If so, add the sugar. Chill at least four hours in the fridge.

Serve in small portions (a shot glass works best) since a little goes a long way. Works great as an amuse bouche for dessert or part of a dessert trio.

You can serve this hot if you want. I find that chilled works best since the heat from the Ancho pepper provides a nice little bite to the back of the throat while the smooth, cool chocolate takes the harsh sting away from your tongue.

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