Today is July 3, so we just have a few days left. We'll go to a July 4th parade and we have plans to do lunch with friends at the Hofbrauhaus. Probably watch "Star Wars" and "Little Mermaid", play superheroes and have a tea party. I keep telling friends and family that I am trying hard to just live each moment as it comes
In that spirit, Luke and Nia and I made "Chocolate Chile Cream Pots" from the cookbook "With a Measure of Grace: The Story and Recipes of a Small Town Restaurant". We had it at the Hell's Backbone Grill in Utah, garnished with whipped cream and some kind of edible flower petals. The kids loved it, even though they knew it had red chile in it. It's pretty amazing stuff:
6 egg yolks
9 ounces sweet chocolate
2 ounces unsweetened chocolate
2 cups heavy cream
1/2 cup half & half
1/2 tsp salt
2 teaspoons powdered hot Chimayo chile
1. Whip egg yolks and set aside. Heat chocolate, cream and half & half together, stirring constantly until it is an even consistency and color. Add salt and chile powder and let simmer for one minute.
2. Pour hot chocolate mixture in with yolks and blend until smooth.
3. While mixture is still hot, pour into dessert cups and chill for one hour.
4. Garnish with whipped cream, grated chocolate
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