Recipe - Mexican Chocolate Chile Cups

2 Ears corn (to make 1 cup
kernels)
8 ounce Semisweet chocolate
One fourth cup Espresso
1 teaspoon Ground cinnamon
2 teaspoon Ground chile (to taste) (up
to 4)
One half cup Finely ground hazelnuts;
lightly toasted (optional)
One half cup Creme fraiche or sour cream

From the Detroit News:

Cut kernels from ears, scraping cobs to remove all the milk, and puree in a
food processor as smooth as possible. Strain puree through a sieve and
discard skins.

Over a very low flame (or in a double boiler), melt chocolate slowly with
espresso, cinnamon, chile and toasted nuts. Add corn puree, stir well and
remove from heat. Let mixture cool for 10 minutes before stirring in creme
fraiche. Spoon mixture into small cups or bowls. Refrigerate for an hour or
more. Makes 5 servings.

Per serving: 384 calories; 24 g fat (10 g saturated fat; 55 percent
calories from fat); 39 g carbohydrates; 8 mg cholesterol; 115 mg sodium
Posted to CHILEHEADS DIGEST V4 #049 by Judy Howle howle@ebicom.net on
Jul 30, 1997