I made this for one of my dinner parties just because I wanted chocolate but I wanted to make it feel a bit more Indian. The chilli can be very subtle or you can turn it up a touch and add some dried chilli flakes too and give it a bit more of a bite. Another little cheat for this dish is that you can just use dark chilli chocolate - works just as well.
1 dried red chilli (plus a pinch of chilli flakes for more heat)
285ml single cream
200g dark chocolate (minimum 70% cocoa solids)
2 egg yolks
20g unsalted butter, softened
- 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.
- Break the chocolate into pieces and add to the hot cream, stirring until melted and smooth.
- Allow to cool, then add the whisked egg yolks, brandy and butter and lightly whisk to combine with chocolate mixture. Stir in the butter until melted.
- Pour the mixture into four small cups and chill in the fridge for 2-3 hours before serving.