Habenero peppers, semi sweet chocolate, heavy cream, espresso coffee granules

Habenero peppers, semi sweet chocolate, heavy cream, espresso coffee granules

• trigger 15 years ago
  Be inventive and darning
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• mystic_river1 15 years ago said:
  tomorrow maybe
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• mystic_river1 15 years ago said:
  Habenero peppers, semi sweet chocolate, heavy cream, espresso coffee granules
  
  
  
  
  Clean peppers from the top so they are still whole-parboil and allow to cool
  
  pre-heat oven to 325d.F
  
  mix whipped cream cheese
  OR ricotta (not part-skim)
  very very finely chopped almonds
  raisins roughly chopped
  a bit of sugar or sweetener
  a small amount of buffalo mozzarella shredded
  ------------
  
  Stuff peppers with cheese mixture
  ------------
  place on cookie sheet a bit apart
  bake in pre-heated oven 10-15 minutes
  -----------
  cool
  chill for 10 minutes
  ---------
  
  
  in top of double boiler
  melt semi-sweet chocolate
  and a bit of cream and allow to cool
  
  remove peppers from oven and plate in a circle with small tips touching at center
  making a 'sun' design
  
  drizzle one ring of chocolate around outside of platter
  
  drizzle chocolate either in a design or just one pepper at a time
  
  
  
  serve with piping hot fresh made espresso with a apertif glass of sambucca on the side with a coffee bean in each glass
  
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• boofie 15 years ago said:
  HOT Hot Chocolate Covered Espresso Beans
  
  1 lb fine espresso beans
  8 oz semisweet chocolate, chopped
  1 cup heavy cream
  1 tsp instant espresso powder
  1 habanero chili, halved and seeded
  
  1. In a double boiler, melt chocolate. Stir until smooth.
  2. In a small heavy saucepan, heat cream, espresso powder, and habanero over a low flame until hab is tender. Do not scorch cream.
  3. Transfer cream mixture to a blender and puree habanero. You may strain mixture afterwards if you like.
  4. Gradually stir cream mixture into melted chocolate until smooth and creamy. It should be fluid enough to coat your beans, and thick enough to stick.
  5. In batches, mix in espresso beans until coated and remove to parchment paper to cool in an even, single layer. Avoid touching beans as they will harden together.
  6. Drizzle coated beans with remaining chocolate mix and allow to cool completely. Store in an airtight container and share with everyone!
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• puddlewonderful 15 years ago said:
  I am in awe of the these comments...just to let you know....wow!!!
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• puddlewonderful 15 years ago said:
  I love what you guys came up with with Trigger's ingredients which are extraordinary.
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