Ingredients Weight Measure
Chocolate cookie crumbs 3 cups
Unsalted butter, melted 2-1/2 oz.
TABASCO® brand Chipotle Pepper Sauce, divided 5 tsp. + 1 tbsp.
Gelatin, unflavored 2 Tbsp.
Whole milk 2 cups
Heavy cream 6 cups
Dark chocolate, broken into pieces 1 lb.
Sugar 1/2 cup
Vanilla extract 1 tsp.
Berries, for garnish as needed
Chocolate shavings, for garnish as needed


  1. Make crust by combining cookie crumbs, melted butter and 4 tsp. TABASCO® Chipotle Pepper Sauce. Mix to combine.
  2. Line the inside edge of 12 3” by 1-1/2” PVC pipe molds or ring molds with parchment paper.
  3. Press approximately 1/4 cup crust mixture into the bottom of each mold. Set molds aside.
  4. Bloom gelatin in cold milk for 5 minutes. Place over medium heat to dissolve gelatin.
  5. Add cream, chocolate, sugar, vanilla and 1 Tbsp. + 1 tsp. TABASCO® Chipotle Pepper Sauce.
  6. Stir frequently until mixture is hot and chocolate is completely melted.
  7. Remove from heat and allow to cool, stirring frequently until slightly warm to the touch.
  8. Gently portion approximately 5 fl. oz. into each ring mold.
  9. Cool under refrigeration until set, at least 3 hours.
  10. To serve, run a warm knife between the mold and the parchment paper, gently pushing out. Peel the parchment off and garnish with berries and chocolate shavings.

Yield: 12 servings

Winner of the 2007 Hottest Chef Contest - Professional Division