Ingredients Jump to Instructions ↓

  1. 1 Trinidad scorpion chilli

  2. 285 ml single cream

  3. 200 g dark chocolate , minimum

  4. 70 per cent cocoa solids

  5. 2 egg yolks

  6. 50 ml brandy

  7. 20 g butter , softened

  8. 125 g butter

  9. 55 g caster sugar

  10. 180 g plain flour black peppercorns , finely ground, to taste icing sugar , for dusting

Instructions Jump to Ingredients ↑

  1. Chilli chocolate pots Method 1. For the chocolate pots: place the chilli and cream into a small, heavy-based pan and heat until the mixture is just about to come to the boil. Take off the heat, then remove and discard the chilli.

  2. Break the chocolate into pieces and add to the hot cream, stirring until melted and smooth. Allow to cool slightly, then add the egg yolks, brandy and butter and lightly whisk to combine with chocolate mixture. Stir in the butter until melted.

  3. Pour the mixture into four small cups or ramekins and chill in the fridge for 2-3 hours before serving.

  4. For the shortbread: beat the butter and the sugar together until pale and fluffy. Stir in the flour and a bit of ground black pepper. Turn the dough out onto a floured work surface and roll out to about 1cm/½in thick. Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.

  5. Preheat the oven to 190C/170C fan/gas 5.

  6. Bake the shortbread for 15-20 minutes, or until golden-brown and crisp. Set aside to cool on a wire rack.

  7. Serve the chocolate pots with the shortbread on the side.


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