-          Whisk 10 egg yolks with 6 oz of sugar, set aside.

-          Bring to boil 4 cups of heavy cream, 1 split vanilla bean, a cinnamon stickand 2 ea chipotle peppers.

-          Temper the egg mixture with part of the cream, pour into the boiling cream and cook to a “nappe”.

-          Strain the mixture into a bowl, return the peppers to the strained mixture.

-          Add 10 oz of 75% “Los Rios” chocolate, let melt then mix well with a hand mixer, strain again.

-          Pour into cups, place in the refrigerator at least 4 hours.

Purchase items in BOLD in-store at Surfas or online at Culinary District!