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Ingredients
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Main Ingredients
Additional Ingredients
Method
Preparation
Prepare the Chocolate and Espresso
In a small saucepan, melt the Ibarra chocolate over low heat. Stir frequently until smooth. Remove from heat and set aside to cool slightly.
Toast the Almonds
In a dry skillet over medium heat, toast the chopped almonds until golden brown, about 3-5 minutes. Stir frequently to prevent burning. Remove from heat and let cool.
Prepare the Chilies
Remove the stems and seeds from the dried chilies. Toast them in the same skillet for 1-2 minutes until fragrant. Then, soak them in hot water for about 10 minutes until softened. Drain and chop finely.
Mixing
Combine Ingredients
In a large mixing bowl, combine the melted Ibarra chocolate, brewed espresso, chopped chilies, and sugar. Mix well until fully incorporated.
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Add the vanilla extract and continue to whip until stiff peaks form.
Fold in the Cream
Gently fold the whipped cream into the chocolate mixture until well combined. Be careful not to deflate the whipped cream.
Add Toasted Almonds
Fold in the toasted almonds, reserving a few for garnish.
Serving
Chill and Serve
Transfer the sweet cream mixture into serving bowls or a large dish. Refrigerate for at least 2 hours to set. Before serving, garnish with the reserved toasted almonds.
