Ingredients (serves 7 Shot Glasses)
200ml thickened cream
½ orange, zest only
100g good quality 70% dark chocolate, chopped
1 teaspoon butter
3 egg yolks
2 tablespoons caster sugar
¼ – ½ teaspoon chilli powder*
White Balsamic Strawberries
1 tablespoon caster sugar
1 tablespoon white balsamic
½ punnet strawberries tops removed, small dice
Method
- Combine cream, orange zest and chilli in a saucepan and bring slowly to the boil.
- In a heatproof bowl whisk egg yolks and sugar until pale and thick. Gradually pour cream into the eggs, whisking continuously. Place this bowl over a saucepan of boiling water and whisk the custard mixture until it has thickened and it coats the back of a wooden spoon, (this will take around 10 to 15 minutes), remove from heat.
- Add chocolate and butter and stir until chocolate has melted. Pour chocolate into a jug, so it is easier to pour into the shot glasses, (leave room for the strawberries to go on top). Cover with plastic wrap and chill in the fridge for 4 hours or overnight.
- For the strawberries, in a small bowl combine caster sugar and balsamic then add diced strawberries and marinate for 30 minutes before serving.
To Serve
Arrange strawberries on top of the chocolate and serve. For best results serve chilli chocolate at room temperature or.
Chef's Notes
*The chilli chocolate can be made the day before. If you love chilli add a ½ teaspoon chilli powder, I used a heaped ¼ teaspoon, and it was the perfect amount for me. If serving for two people you can pour chilli chocolate into two martini glasses or stylish tall glasses.
