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Chipotle Chocolate Pot de Crème with Raspberry Blondies

Chipotle Chocolate Pot de Crème with Raspberry Blondies

  • Difficulty Moderate
  • Time 4-6 hours

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: 

  • 4 ounces dark chocolate (at least 60%)
  • 2 ounces semisweet chocolate 
  • 2 Cups heavy cream
  • 3 large egg yolks
  • 1 ½ teaspoon Spiceology Raspberry Chipotle Blend (from the Love is Love Collection) 
  • ½ cup granulated sugar
  • A generous pinch of Kosher salt

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 8×8” 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 8×8 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.
Chipotle Chocolate Pot de Crème with Raspberry Blondies

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