- Hot & Bold
- Desserts
- Vegetarian
- Prep 15 min
- Cook 10 min
- Serves 6 small pots
Chocolate and chilli have gone together for centuries. These little pots are deep, glossy and set in the fridge, with a warmth that creeps up on you after the second spoonful.
Ingredients
- 200 g dark chocolate (at least 70% cocoa), chopped
- 300 ml double cream
- 100 ml whole milk
- 3 egg yolks
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- 1/4 to 1/2 tsp cayenne pepper, to taste
- A pinch of sea salt
- Flaky salt or grated chocolate, to finish
Method
- Heat the cream and milk in a pan until steaming, but not boiling.
- Whisk the egg yolks, sugar, cinnamon and cayenne in a bowl until pale.
- Pour the hot cream slowly over the yolks, whisking constantly, then return everything to the pan.
- Cook over low heat, stirring, for 3 to 4 minutes until the custard thickens enough to coat the back of a spoon. Do not let it boil.
- Off the heat, add the chocolate and salt and stir until completely smooth.
- Pour into six small cups or ramekins and chill for at least 4 hours.
- Sprinkle with a few flakes of sea salt before serving.
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