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.
Step 3: Marinate the chillies
(I might be biased, loving both chillies and rum, but this extra spiced alcohol makes some kick ass cocktails)
Step 4: Make the filling
All you need is 100 g dark chocolate and about half a cup of hot water. The great thing about a water ganache is that it's easy to get flavour into it by infusing the water, or using strong brewed tea instead. I had a mango chilli tea kicking around that fit this project perfectly.
First melt the chocolate, using the microwave or with a double boiler/bain marie method. Once melted, begin adding the water/tea, a tablespoon at a time. Stir in each spoonful thoroughly, waiting until it is fully incorporated before adding the next. Don't worry if the mixture seems to be seizing, just keep adding the liquid and stirring., Eventually you will get a smooth, runny chocolate mix (this took me about six tablespoons, but can vary depending on the fat content of your chocolate). This is your ganache.
Step 5: Fill the chillies
Fill a piping bag with the ganache, cut off the end and pipe the filling into the chillies. Wipe away any excess squeezing out. Leave the them to set for a couple of hours, or stick them in the fridge to speed up the process.
Once the ganache has set, melt the rest of the chocolate and coat the chillies with it. Lay them on some baking parchment to set.
Step 6: The finish
Once the chocolate layer has set peel the chillies from the parchment, trim off any rough edges and serve.