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Chipotle Chocolate Pot de Crème with Raspberry Blondies

Chipotle Chocolate Pot de Crème with Raspberry Blondies

CHIPOTLE CHOCOLATE POT DE CREME WITH RASPBERRY BLONDIES

Lovers of all things chocolate, rejoice! This one is for you. Rich, dense fudge meets with just a kiss of smoked chipotle, for this restaurant dessert mainstay.  

Chipotle Chocolate Pot de Crème
(Yields 2 4” ramekins or bowls)

Ingredients: 

Instructions:

  1. In a glass or heatproof measuring cup, toss chocolates and Chipotle powder together; set aside.
  2. In a medium saucepan, whisk: cream, egg yolks, sugar, and salt together; simmer on medium heat, until thickened enough to coat the back of a spoon. Whisk frequently to avoid curdling.
  3. Remove custard from the heat, and pour over chocolate to melt; whisk or blend until smooth and creamy.
  4. Pour pot de crème into serving bowls or ramekins, chill to set (about 4-5 hours).

Browned Butter Raspberry Blondies
(Yields 1 8x8” square pan, 12 squares)

Ingredients: 

  • 1/3  cup all-purpose flour 
  • 2/3 cup bread flour
  • ½ teaspoon baking powder
  • A pinch Kosher salt
  • 1 stick unsalted butter
  • 1 large egg and 1 large egg yolk
  • 1 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/8 cup mini chocolate chips
  • ¾ cup raspberries, frozen 

Instructions:

  1. Preheat oven to 350°F, and line an 8x8 baking pan with parchment paper.
  2. Melt and brown butter in a large saucepan over medium heat; once browned, add: eggs, sugar, and vanilla extract, whisk until smooth.
  3. In a separate bowl, whisk flours, baking powder, salt, and chocolate together; gradually fold into wet batter ingredients by hand, don't overmix!
  4. Scrape batter into prepared baking pan; crumble or chop frozen berries and sprinkle on top of batter.
  5. Bake for 22-25 minutes, until golden brown and puffed.

Raspberry Chipotle Chocolate Pot