Dessert

Chocolate-Ancho Chile Panna Cotta with Pepita Brittle & Crème Fraîche Foam

Name: Chocolate-Ancho Chile Panna Cotta with Pepita Brittle & Crème Fraîche Foam
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 6 oz 70% dark chocolate, chopped; 2 dried ancho chiles, stems & seeds removed; 1 cup heavy cream; 1 cup whole milk; 4 egg yolks; 2 tbsp sugar; 1/4 tsp sea salt; 1 tsp vanilla extract; 1/2 tsp cinnamon; Pinch of cayenne pepper; 1/2 cup roasted pumpkin seeds (pepitas); 1/3 cup sugar (for brittle); 2 tbsp butter; 1 tbsp tequila blanco; Pinch of sea salt (for brittle); 1/2 cup crème fraîche; 1 tbsp mezcal; 1 tsp fresh lime juice; 1 tsp honey; Candied ancho chile strips (optional, for garnish)

A velvety, almost fudgy panna cotta is infused with the deep, fruity heat of charred ancho chiles and finished with 70% dark chocolate that adds sophistication without sweetness overload. Roasted pumpkin seeds are caramelized in a tequila-spiked sugar until shatteringly brittle. A cloud of crème fraîche is whipped and lightened with a splash of mezcal and lime, then aerated with an immersion blender into an ethereal foam. It's Mexican chocolate in its most refined, plated form.

915calper serving 17gprotein 65gcarbs 66gfat 20min prep 40min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this