Smoked Chilli Chocolate Pots
- 7th February
- 1 Comment
A naughty but very simple treat using Belazu Smoked Chilli Jelly to add a kick. As delicious as any restaurant dessert, you can make it ahead and refrigerate overnight!
Preparation time: 10 minutes to prepare + chilling, 5 minutes to cook
50g dark chocolate (at least 70% cocoa solids), chopped
2 tsp Belazu Smoked Chilli Jelly + extra to garnish
1 tbsp caster sugar
1 medium egg yolk
100ml double cream
1) Place the chocolate and Belazu Smoked Chilli Jelly in a heatproof bowl and place it over a pan of gently simmering water, making sure it doesn’t touch the water. Gently heat, stirring occasionally, until the chocolate has melted.
2) Remove from the pan and stir in the sugar and egg yolk until combined and glossy. Set aside.
3) Whip the cream with electric beaters until softly whipped. Fold most of the cream into the chocolate with a spatula until combined, reserving 2 tsp for decoration. Divide between 2 small glasses and chill for at least 2 hours to overnight.
4) To serve, top each chocolate pot with a spoonful of cream and around ½ tsp of Belazu Smoked Chilli Jelly.
Smoked Chilli Chocolate Pots Recipe submitted by Jassy Davis
Jassy is the author of the Gin and Crumpets Blog