Light And Dark Spicy Chocolate Panna Cotta

Directions

1. Heat skillet until hot, add the whole chillies and pan roast to dry approx 7-8 minutes turning frequently. Remove from heat and set aside. When cooled remove stems and seeds and grind each chile separately until it is a fine powder. Set aside.
2. in small ramekin pour in 1/4 cup heavy cream and add the gelatin. In bowl pour some very hot water (only a few inches. Place ramekin with cream and gelatin in the hot water and let sit. Meanwhile in medium saucepan pour in 1 1/2 cups heavy cream, the sugar and salt and heat to boiling and immediately turn off the heat. Stir the dissolved gelatin into the cream.
3. Divide the heated cream from the saucepan evenly into two bowls. Add the milk chocolate to one bowl and the dark to the other. Let sit for 5 minutes then whisk to combine, the chocolate should be completely melted. Add the guajillo chile powder to dark chocolate and the cascabel to the milk chocolate stir to combine. Spray ramekins with neutral cooking spray.
4. Pour into prepared ramekins, let come to room temperature then cover and refrigerate overnight or at least 4 hours. When ready to serve set each ramekin in hot water for approximately 4-5 seconds. Run butter knife around the custard to loosen and invert onto serving plate. Serve with lightly sweetened whipped cream sprinkled with a little left over chile powder using the same as in the panna cotta.