I tried this out on Saturday night, thought it would be something nice to try when I couldn’t really be bothered to make anything else. Heston Blumenthal’s program on chocolate in the week had also inspired me to make something with chocolate and spices. This recipe is taken from my Green & Blacks ‘ultimate chocolate recipes’ book.
All you need (for 2) is:
- 145ml double cream (plus a bit extra)
- 1/2 deseeded fresh red chilli
- 1 cinamon stick
- 2 star anise
- 4 cloves
- 100g dark chocolate (I used 70% cocoa)
- Ground nutmeg (to sprinkle over)
- Something to dip (I brought some wafers)
Simply put the cream and spices into a saucepan, bring to the boil gradually and then take off the heat. Leave for 20 minutes to infuse.
Sieve the cream into a measuring to remove the spices and then add cream to bring the volume back to 145ml.
Put the infused cream back on the heat in a pan and bright to the boil again. Once it reaches boiling point again, take off the heat and add the chocolate. Stir until the mixture is ‘velvety smooth’.
Thats it! I served mine in latte glasses as they were the most suitable thing I could find but I would probably suggest something wider like a ramekin or small coffee mug. Don’t forget to sprinkle a little nutmeg over for added flavour and aesthetics.
This recipe is super easy, quick, and awesomely tasty! If you serve it carefully in some nice pots it will look very impressive too!