[CH] Chocolate Pots with Habanero
RisaG (radiorlg@yahoo.com)
Fri, 3 Jan 2003 08:52:36 -0800 (PST)
On Tuesday morning, I put together Nigella Lawson's
Chocolate Pots recipe, from Nigella Bites. It made 2
coffee cups worth of the mixture. I left 2 of them
plain and put dried habanero in one of them. I ate one
of the 2 plain pots on New Years Eve and left the one
laced with hab for the next night.
It was terrific. I took one of the smaller dried habs
and crushed it with my fingers. Sprinkled it into the
coffee cup and mixed it together until you couldn't
see the hab anymore. Let it sit in the refrigerator
for 2 days almost.
Worth the wait. It was terrific. Yummy combination.
Smelled great too.
Here is the recipe to adapt from Nigella (my favorite
Brit). It does not have the habanero mentioned in the
ingredients, so add 1-2 for the whole recipe. I put
something in the Notes section for C-H Only:
* Exported from MasterCook *
Chocolate Pots
Recipe By : Adapted from Nigella Bites by Nigella
Lawson, p. 186
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate
Dessert
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
6 oz dark chocolate (70% cocoa
solids)
5 oz heavy cream -- * see note
3 1/2 oz whole milk -- ** see note
1/2 tsp pure vanilla extract
1/4 tsp allspice
1 egg
8 sm tea cups or demitasse cups
Break chocolate into smallish pieces and then place in
food processor. Pulse until finely chopped. Place in a
large heatproof bowl.
Heat the cream and milk until just boiling, add
vanilla and allspice and pour through funnel into bowl
with chocolate. Let stand 30 seconds and then mix
well. Add egg and whisk until smooth.
Pour into whatever little cups you're serving in, and
place in refrigerator for 6 hours or overnight.
Remember to remove from refrigerator at least 20
minutes before serving; the chill interferes with the
silky richness.
This makes 2 cups worth, enough for 8 small cups or 4
larger coffee cups worth.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I used Land O'Lakes Fat Free Half-and-Half instead
of the heavy cream. I didn't have the whole 5 oz so I
used at least half the amount of International
Delights Hazelnut Creamer. Gave a nice nutty flavor to
the mixture.
** I used lowfat milk as that is what we had on hand.
Since the half-and-half and milk are not going to be
boiled, they will not break. Just make sure to remove
them from the heat immediately as they are starting to
simmer. Remove and add flavorings.
For Chile-Heads Only:
I added a dried habanero to one of the cups and the
taste of habanero and chocolate together is amazing.
Just make sure it is finely ground so that the grind
of the hab doesn't interfere with the smoothness of
the chocolate concoction.
RisaG
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