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.
Step 2: Prepare the chillies
If your chillies are quite spicy, or you're serving them to friends you want to keep, you probably want to reduce the heat first. Poach the chillies in boiling water for a couple of minutes, then strain.