Well, well, well… The past few days have been crazy guys! Our friend Phlau made it to our home on his push bike (North of France – Cheshire on a push bike in November is pretty mental!), Which mean that he and Mister Lapin played a LOT of guitar (I'm pretty sure they managed to record at least two albums over the weekend) and then earlier this week I started to attend 2 evening classes. I will have to tell you more about it another day.
So, this little creation was made for the boys over the weekend. It was difficult to judge the quantities as:
1- I don’t like chocolate (but LOVE watching people eating it)
and
and
2- I’m allergic to chillies! doh, that was a painful recipe!!!!!
But after degustation, Phlau and Mister Lapin said it was really nice and that they could taste the chilli AND the chocolate (so the chilli didn’t overpower the chocolate).
Ingredients:
- ½ red chilli
- 120gr dark chocolate
- 25gr-unsalted butter
- 2 tblsp double cream
Method
The day before, finely chop the red chilli and softly mix it with the butter. Leave to rest in the fridge.
The next day, put in a saucepan (in this order): The chilli butter, the roughly chopped chocolate and the double cream.
Boil some water in a bigger saucepan and leave the chocolate melt slowly, using the Bain Marie method. Stir occasionally.
Once the chocolate has melted, pour it in into a silicon mould (you can find lots of them on the internet).
Using a plain edge scraper, spread the chocolate. Make sure you cover every corner and try to avoid air bubbles (doesn’t look good).
Leave in the fridge to cool for a few hours before tasting.
Ta-dah!!!
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