One of the classic chiles used in chocolaty desserts is the venerable ancho chili. It is not as strong as some other peppers, but it is a good choice to start exploring the marriage of chocolate and chiles.
Other popular chiles in dessert making are:
- allepo
- cascabel
- guajillo
- aji panca, pasilla ( a dried chilaca pepper)
- the popular chipotle.
The chipotle pepper is a smoked version of the jalapeño. Plain jalapeños are used in chocolate recipes in the Southwest too.
Grinding dried chiles is the most common method
Many chefs who add chiles to chocolate freshly grind their dried chilis. Some recipes work with fresh chiles if the flavors are paired correctly, but for the most part, adding the dried, ground chiles into the dish is the most common method.
The recipe below uses dried ancho chiles, which are toasted and pureed into a dark red-brownish paste. This pie has a rich chocolaty flavor with both a brownie and fudge taste and texture. Some pie purists absolutely insist on a homemade pie crust, but a prepared one can be used if desired.
Spicy Ancho Fudge Brownie Pie Recipe
Ingredients
- 1 9-inch deep-dish pie crust, unbaked
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 cup butter, melted and cooled slightly
- 2 teaspoons ancho chile paste
- 12 ounces semisweet chocolate chips, melted
- 1 cup pecans, chopped
- 1 teaspoon vanilla extract
Preparation
Preheat oven to 350 degrees. In large bowl, beat eggs and sugars until thick. Sift flour and salt into the egg mixture, stirring to incorporate. Slowly mix in melted butter. Fold in ancho paste, melted chocolate, pecans and vanilla. Pour into pie shell, and bake 40 to 50 minutes or just until filling is set. Do not overcook. Serve warm or cold.
Ancho Chile Paste Preparation
For Ancho Chile Paste: Remove stems and seeds from three anchos. Lightly toast the chile peppers on a flat griddle or iron skillet, being careful not to scorch. Place anchos in a small bowl and cover with boiling water. Let sit 10 to 15 minutes, then transfer them to a blender. Puree, adding just enough of the soaking water to make a smooth paste.
Other Uses for Ancho Chile Paste
Leftover paste will keep in the refrigerator for up to one week or in the freezer for up to six weeks. This ancho paste can be used in other Mexican dishes. It’s good as an addition to enchilada sauce or a sauce for Carne Asada. Adding a little of it to a fresh salsa is also a good option.
Sources: Chocolates and Chiles
Rick McBride - I'm a Software Developer with a global company and a part time artist and writer. I love researching, writing articles and helping people ...
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