Mexican chocolate chile cups
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ears corn (to make 1 cup kernels) | |
| 8 | ounces | Semisweet chocolate |
| ¼ | cup | Espresso |
| 1 | teaspoon | Ground cinnamon |
| 2 | teaspoons | Ground chile (to taste) (up to 4) |
| ½ | cup | Finely ground hazelnuts; lightly toasted (optional) |
| ½ | cup | Creme fraiche or sour cream |
Directions
>From the Detroit News:
Cut kernels from ears, scraping cobs to remove all the milk, and puree in a food processor as smooth as possible. Strain puree through a sieve and discard skins.
Over a very low flame (or in a double boiler), melt chocolate slowly with espresso, cinnamon, chile and toasted nuts. Add corn puree, stir well and remove from heat. Let mixture cool for 10 minutes before stirring in creme fraiche. Spoon mixture into small cups or bowls. Refrigerate for an hour or more. Makes 5 servings.
Per serving: 384 calories; 24 g fat (10 g saturated fat; 55 percent calories from fat); 39 g carbohydrates; 8 mg cholesterol; 115 mg sodium Posted to CHILE-HEADS DIGEST V4 #049 by Judy Howle <howle@...> on Jul 30, 1997