The plan for the ‘We should Cocoa’ challenge was to make Chilli Chocolate Ice cream, but I forgot to put the ice cream maker bowl in the freezer soon enough, so had to find an alternative!
I had my new favourite cookbook, Supper for a Song by Tamasin Day Lewis, out on the counter from making the Pineapple Chilli Jam, so had a look to see what Tamasin had to offer in the way of choccie delights.
This recipe for Baked bitter chocolate custards was ideal for spicing up with a bit of chilli.
Baked Chilli Chocolate Custards
Serves 4
100g/3.5oz dark chocolate
4 tbsp double cream
1 tbsp freshly made strong coffee, cooled to tepid
200ml/half pint Jersey or full cream milk (I used semi-skimmed, was all I had)
4 large egg yolks
55g/2oz caster sugar
1 red chilli, desseeded and finely chopped
Preheat the oven to 150C/Gas 2.
Warm the cream gently in a pan with the chopped chilli. Remove from the heat (I have been listening to Mary Berry on the masterclass for the Great British Bake Off) chop the chocolate and add to the warm cream, as the chocolate melts stir in the coffee, then once it has all melted whisk in the milk.
Whisk the egg yolks in a separate bowl, then whisk in the sugar until the mixture is pale and creamy. Pour in the chocolate mixture and fold together using a spatula until evenly combined.
Pour the chocolate mixture into 4 ramekins, dividing it equally between them. Stand the ramekins in a roasting tin and surround with enough boiling water to come half way up the sides. Bake for about 25 minutes or until the custards have set.
Remove the ramekins from their bain marie and let the custards cool to warm before serving.
I topped it with some whipped cream. Initially I was a bit disappointed with the look of the custard, but when you break through the top…you hit the rich, gooey chocolate custard with just a hint of chilli heat. I would probably add more chilli next time, but I am definitely making these again with or without chilli.
You're right Janice, that bottom picture is fabulous. Makes me want to tuck into it straight away. One of the tricky things about chilli I find is getting the amount just right – it's all so dependent on the type of chilli and how ripe it is or the chilli powder or whatever. Anyway glad it worked so well and thanks for participating.
This looks wonderful. I have Tamsin's book, so will now be studying it for some ideas. And well done for taking the cream of the heat, I made a note of that to myself.
wow love this
That looks delicious. I could eat that right now.
This is a great combination for a comforting dessert for winter!
Wow, look at that last picture. That convinced me. I haven't seen that cookbook yet, will have to look for it.
I think I must have the same ice-cream maker as you and I'm ALWAYS being hoisted by my own petard, as it where , and coming a cropper for not freezing that goddam bowl!… anyway your pudding looks spectacular, so I doubt we've missed much… stunning!
OMG! Janice, that last photo is to die for…..that mousse looks amazing! What a GREAT entry for the challenge.
Karen
This looks absolutely divine…just followed a link to your post from Twitter and although I've just finished supper I'm HUNGRY! Love that final photo – the centre looks so oozingly delicious under that cracked crust.
The last picture is droolworthy – in fact, that top part is very appealing to me!
I chickened out of the challenge this time but I'm loving how different all of the entries are this month.
What a great dessert Janice. Looks great.
This looks so lovely and chocolatey underneath the paler crust on top. I love the chilli and chocolate combination and made a great chocolate and chilli mousse a few years ago.
That last photo just has me wanting to make this – and with your sound advice of even adding more chili. This is dynamite!
Now this is a recipe for me! How delicious!