This decadent frozen confection is sure to stimulate dinner conversation-if not your taste buds. The marriage of intense chocolate and dark, dusky aricho chili peppers makes an unforgettable combination. The garnish of toasted peanuts completes the Latin American character of this enchanting dessert.
- 7-ounce jar marshmallow cream
- 3/4 cup corn syrup
- 2 teaspoons vanilla extract
- 1/3 cup cold water
- 1 envelope unflavored gelatin
- 2 cups half-and-half
- 8 ounces unsweetened chocolate, coarsely chopped
- 1 cup cocoa powder
- 4 toasted ancho chili peppers, stemmed, seeded, and ground, or 3 tablespoons hot chili powder
- 1/2 cup toasted peanuts, finely chopped (optional)
- Fresh mint sprigs, for garnish
In a large bowl, using an electric mixer, beat the marshmallow cream, corn syrup, and vanilla until smooth. Set aside.
Place the water in a small bowl. Sprinkle the gelatin over the surface and let stand at room temperature 5 minutes. Stir well until dissolved. Set aside.
Place the half-and-half, unsweetened chocolate, cocoa powder, and ancho chili powder in a heavy-bottomed saucepan. Heat over moderate heat, stirring frequently, until chocolate has melted and mixture is thoroughly combined and smooth. Remove from heat, add the gelatin mixture, and mix well.
Add one third of the chocolate mixture to the marshmallow mixture; beat well until smooth. Add the remaining chocolate mixture and beat until thoroughly combined and smooth. Transfer to a storage container with a tight-fitting lid and place in freezer until set, about 6 hours. Remove 10 minutes before serving to soften slightly. Spoon into serving bowls and garnish with peanuts, if desired, and fresh mint. Serve immediately.
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