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Volcano Fudge Sundae with Habanero Sprinkles
Heap a bowl with scoops of your favorite ice cream (I prefer Breyers French Vanilla). Top with your favorite fudge sauce and sprinkle with minced, julienne or chopped habaneros. Garnish with a spearmint leaf. Remember: Since sugar and dairy products help reduce the effects of a chile's bite, the habanero topping will deliver a gentle, not burning, punch to the tongue.
Chocolate-Ancho Chile Mousse (spiked with heady rum)
Serves 4
4 eggs, separated
1-cup semi-sweet chocolate pieces
1/3 cup boiling water
3 T rum or to taste
3 T Ancho paste (recipe below) or to taste
1/4 tsp. cinnamon
3/4 tsp. grated orange peel
1/2 cup sliced blanched almonds
1/2 cup sugar
whipped cream
Whip egg whites until stiff. In microwave, melt chocolate (about 30 sec. to 1 minute or less depending on microwave). Add water and stir until smooth. Continue mixing; add egg yolks (one at a time), rum, cinnamon, ancho paste, and orange peel. Stir in egg whites. Pour into individual dessert dishes and allow to chill overnight. Meanwhile, combine almonds with sugar in heavy skillet. Stir over medium-low heat until sugar melts and turns golden. Remove from heat and pour at once onto foil or a greased cookie sheet. Cool, then break up with back of spoon. Serve mousse topped with whipped cream and caramelized almonds.
Ancho Paste
(Dried anchos can be purchased packaged in cellophane at most grocery stores in the Mexican food section.)
Soak three dried ancho chiles in water until soft. Remove stem and seeds. Place in blender adding a small amount of ancho water. Blend until smooth or just until smooth (ancho bits add not only texture but also a pleasant zing).
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