Ancho Chilli Chocolate Pots

By shethinksshecancook

Sweet, smoky, subtly spicy Chocolate set in individual pots. Perfect for dinner parties as can be made in advance and refrigerated until needed. Scoop from the pot using polenta biscuits, recipe included.

Ingredients

• Chocolate Pots:
• 400 ml Pure Cream
• 1 Large Ancho Chilli
• 1/2 tsp Dried Chilli Flakes
• 20 g Caster Sugar
• 200 g 70% Cocoa Dark Chocolate, chopped
• 20 g Butter, cubed
• 3 Egg Yolks
• Extra Dried Chilli, to garnish
• Polenta Biscuits:
• 175 g Butter
• 160 g Sugar
• 220 g Yellow Polenta
• 140 g Flour
• 2 Eggs

Preparation

Step 1

Pre-heat the oven to 200C. In a small pot add the cream, dried chillies and sugar. Bring to the boil, taking care not to burn or boil over, then reduce to a simmer and cook gently for 10 minutes until the ancho has softened and the cream is infused with the chilli. Taste to check, if it requires a little more heat add a few extra flakes and cook for a couple of minutes longer. Strain the cream through a fine sieve into a stainless steel bowl mixing bowl, and place over a pot of rapidly simmering water. Add the chocolate and butter and using a spatula stir through until glossy and smooth. Remove from the heat and allow to cool slightly. In a small bowl whisk the egg yolks together, then incorporate into the chocolate mixture. Divide between 6 small cups (espresso size is perfect) and sprinkle the surface of each with a pinch of chilli flakes. Place in the refrigerator for 1-2 hours to set, and allow to come back to room temperature before serving.

To make the biscuits rub the butter, sugar, polenta and flour together until crumbly. Beat the eggs, then add to the mixture and fold through. Take small, teaspoon-sized amounts and roll into little balls. Place spaced apart onto a baking paper lined cookie sheet, and cook on the top shelf of the oven for 10-15 minutes until golden. Transfer onto a wire rack to cool, the store in a tin at room temperature for up to a week.