Chocolate and chilli is a classic combination, dating back to the Mayans spicing their cacao to make rich satifying drink. The chocolate & chilli kick of a red or black mole sauce is a staple of Mexican cuisine, and most luxury chocolate brands offer some kind of spicy confection nowadays. When I hear chilli I can't help but think of chocolate, and this is a pure combination of both flavours, with an extra hit of rum to really liven things up.
Steeped in alcohol, filled with a rich water ganache and covered in chocolate these chillies make a decadent dinner party dessert.
Step 1: Ingredients & Equipment
Large, mild chilli peppers (recipe makes enough to fill six chillies)
200 g good dark chocolate
Flavoured tea (optional to flavour the ganache filling)
You'll also need a small sharp knife, a saucepan, bowls, spoons, a seive, a clean jar/pot with a lid, piping bag, baking parchment.