These chillies are filled with a water ganache
, which I've been dying to try since hearing about it at a chocolate festival
a few months ago. The basic principle is to make an emulsion
using chocolate and boiling water. Since no cream is added, the only flavour you get is the pure rich dark chocolate. Adding water to chocolate seems like the last thing you should do, with the threat of seizing ever present, but with hot water and enough stirring you can work through this.
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.