Name: Mexican Chocolate Chile Cups
Ingredients: 2 Ears corn (to make 1 cup kernels); 8 oz Semisweet chocolate; 1/4 c Espresso; 1 ts Ground cinnamon; 2 ts Ground chile (to taste) (up to 4); 1/2 c Finely ground hazelnuts; lightly toasted (optional); 1/2 c Creme fraiche or sour cream

To tell men the worst about themselves is not to hinder conversion. On the contrary, the real impediment to conversion is the absence of conviction of sin. The preacher’s first duty is to address that fact by awakening the conscience to the meaning of sin, and to sin understood not simply as wrong action requiring forgiveness, but as an evil principle governing man’s very heart. A sinner’s knowledge of his own inability is therefore part of the knowledge which leads him to recognize that what he needs is a new nature.

Iain Murray

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Mexican		1	Servings

INGREDIENTS

2		Ears corn (to make 1 cup kernels)
8	oz	Semisweet chocolate
1/4	c	Espresso
1	ts	Ground cinnamon
2	ts	Ground chile (to taste) (up to 4)
1/2	c	Finely ground hazelnuts; lightly toasted (optional)
1/2	c	Creme fraiche or sour cream

INSTRUCTIONS

>From the Detroit News:
Cut kernels from ears, scraping cobs to remove all the milk, and puree in a
food processor as smooth as possible. Strain puree through a sieve and
discard skins.
Over a very low flame (or in a double boiler), melt chocolate slowly with
espresso, cinnamon, chile and toasted nuts. Add corn puree, stir well and
remove from heat. Let mixture cool for 10 minutes before stirring in creme
fraiche. Spoon mixture into small cups or bowls. Refrigerate for an hour or
more. Makes 5 servings.
Per serving: 384 calories; 24 g fat (10 g saturated fat; 55 percent
calories from fat); 39 g carbohydrates; 8 mg cholesterol; 115 mg sodium
Posted to CHILE-HEADS DIGEST V4 #049 by Judy Howle <howle@ebicom.net> on
Jul 30, 1997

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