Boozy Chocolate Chillies




About: I'm a twentysomething baking obsessive, working as a baker and cake decorator, and gradually fattening up my housemates one recipe idea at a time.

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.

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Step 1: Ingredients & Equipment

This is a simple recipe, with very few ingredients. The most it will cost you (besides the alcohol) is time, as the chilli peppers need to marinate for at least 12 hours before they can be filled and coated.


Large, mild chilli peppers (recipe makes enough to fill six chillies)
Spiced rum
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

First you need to prepare the chillies. Using a small sharp knife, cut a long slit down one side of each chilli. Remove all of the seeds and membrane. This can be a bit tricky to do while keeping the pepper intact. I cut out most of it with the tip of a knife, and scooped the rest away with my little finger. You might want to wear some plastic gloves at this point.

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

Put the deseeded chillies into a clean jar or other container, and pour in enough of the rum to cover them. Put a lid on and leave the chillies to marinate for at least 12 hours.

(I might be biased, loving both chillies and rum, but this extra spiced alcohol makes some kick ass cocktails)

Step 4: Make the Filling

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.

Step 5: Fill the Chillies

Leave the ganache to cool a little, until it is a pipeable consistency. Meanwhile, fish out the chillies from the alcohol and drain off any extra liquid.

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

And you're done!

Once the chocolate layer has set peel the chillies from the parchment, trim off any rough edges and serve.

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    11 Discussions


    7 years ago on Step 4

    I gave these a try yesterday and the water ganache did exactly what I thought it would before I read about it for the first time in this instructable: With the first spoon of hot water (tea) it instantly started to seize up. I tried to incorporate the water as best as I could, added another spoonful of water and kept going until after 5 spoonfuls or so it became to thick to be stirred. I continued to knead the paste with the back of the spoon and tried to work more water into it but after 7 spoonfuls it wouldn't absorb any more. Instead a good portion of the fat content of the chocolate started to separate. What I ended up with was a play dough like substance covered in liquid cocoa butter. Very much the opposite of a smooth, runny chocolate mix. I used 70% dark chocolate for this.
    I don't know if I did anything wrong during the process but the water ganache recipe doesn't seem to offer too many possibilities to screw it up.
    If I had to make a guess as to why it worked for you but didn't work for me it would be the following: Processed chocolate often contains lecithin (particularly soy-lecithin), used to stabilize the emulsion of oil and water. As far as I can tell this doesn't depend on the quality of the chocolate. Some manufacturer use lecithin, others don't. The chocolate I bought didn't contain lecithin. So, based on this experience, maybe water ganache only works with chocolate containing an emulsifier.


    7 years ago on Introduction

    Can you do this recipe without the rum? I have friends who don't drink alcohol


    8 years ago on Introduction

    Your pictures are as perfect as your recipe!
    It seems that you have enjoyed taking those photos...

    Great work!
    Thank you.

    2 questions:
    shouldn't the tea be hot when you mix it?
    And does it blend well with the taste of the chocolate or does it make it less flavored?

    Thank you again!

    bjames winans

    8 years ago on Step 6

    OMG love the idea esp since we live in peper growing country... might make fridays games night way way more interesting!! WOOOT WOOOT


    8 years ago on Introduction

    OMG!!!! this are definitely going to be on my prom night!! Thanks for the instructable!!


    8 years ago on Introduction

    This looks absolutely awesome!! Thanks so much for sharing it. I wonder how it would be to add some minced spicier chilies to the filling. Just a hint...
    Not to the poster, I mean hint of spicey flavor.


    8 years ago on Introduction

    I'll have to try the spiced rum peppers (and the rum) I soak habaneros in vodka, after a while the bright orange peppers fade to a greenish white and the heat is all in the alcohol, it makes a GREAT bloody mary and as a hot sauce for cooking (the alcohol cooks right out leaving just the heat)