What happens when you add New Mexican chili powder to a traditional moelleux au chocolat?
You get an intense chocolate dessert that makes you feel like you’re traveling continents by simply lifting your spoon. At first, you’re in France. You bite into tradition- smooth, rich chocolate. Then you’re transported across the Atlantic with a spicy kick- only for the most adventurous! A moelleux au chocolat was the first thing I wanted to make in the new oven. It’s a common French gateau, soft and moist inside and slightly drier on the outside. I first learned to make it a few years ago, thanks to a friend who passed me her recipe. I was still in grad school and at a huge loss for time, but even that couldn’t keep me away from the kitchen. I was planning a surprise for Sébastien and needed something easy, quick and, of course, decadent. The first recipe was a success and I’ve since been toying with it- making it my own. I’ve experimented with different doses of butter and sugar (preferring less to more) and different types of chocolate and cacao content (preferring more to less).
