Chocolate Cream with Espelette Pepper & Red Pepper Jelly
Author: Yvonne Cornell
Chocolate Cream with Espelette Pepper and Red Pepper Jelly
  • 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
  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