Now, I know this is probably an odd recipe to start with because not everyone it into the chilli/chocolate combo but i made this recipe last weekend and it was SO good. The chilli worked to add more of a warmth to the chocolate than making it overly spicey. Light, sweet, heat.
- 100g/3½oz milk chocolate, chopped
- 1 red chilli, chopped
- 300ml/½ pint double cream, whipped to soft peaks
- icing sugar, to dust
Place the chocolate into a bowl set over a pan of gently simmering water and heat, stirring occasionally, until melted.
Stir in almost all of the chilli. Remove from the heat and leave to cool slightly.
Fold the melted chocolate into the whipped cream in a large bowl, then spoon into a serving dish. Chill until needed.
To serve, scatter with the reserved chilli and dust with icing sugar.
So the chillies I used were nothing special – just the ones you can get from the tesco spice shelf. I used dairy milk (i know highly frowned upon when baking but i like it so…). I also added half a tsp of coffee because Ina Garten has informed me (and she was right) that it brings out the flavour of the chocolate.