Chocolate Cream with Espelette Pepper & Red Pepper Jelly
Author: Yvonne Cornell
Chocolate Cream with Espelette Pepper and Red Pepper Jelly
Ingredients
  • 1 liter Heavy Cream (~2 pints)
  • 408 grams of 70% cacao bittersweet chocolate, chopped (~14 ounces)
  • 1.5 grams Espelette (I used dried pepper to taste ~1/3 to ½ teaspoons)
  • 1-2 Red Peppers
  • 1 packet of gelatin
Instructions
  1. Simmer cream and espelette. Strain if using solid form of pepper. Pour onto chocolate in large bowl and let sit for a few minutes, then whisk until well blended and smooth. Pour into individual pots and refrigerate for one hour. In the meantime, juice some red pepper, strain, add 16g gelatine/liter and pour 2mm on top of each pot of chocolate. Or simply top with whipped cream instead of making the jelly. Store in refrigerator.
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2015/05/26/bittersweet-impulse/