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Gilly-Chilli-Chocolate-Pots!

This weekend sees Perth host its annual Chilli Festival at Scone Palace – a celebration of all things hot and spicy! So to turn up the heat and get us in the mood I’ve cooked up some tasty chilli chocolate pots. 

These are quick and easy to make – I’ve used just one chilli infused into the cream but if you want to get the message out loud and clear to your dinner guests then why not try infusing two?

To finish I printed out a cut out chilli from Twisty Noodle.  Measure the length of your ramekin across the circumference so you can choose the correct size of print out for your chilli.  Then, use sharp scissors to cut out your shape before cutting the paper around your stencil to fit the circumference of the ramekin.  (Got it? Good!)

When the dessert is chilled, just before you serve it, place your stencil gently on top of your chocolate and sprinkle over icing sugar. Gently peel off to reveal your lovely chilli art. Voila! You are a foodie artist!

Gill x

Chilli Festival – Saturday 20th & Sunday 21st September 2014 @ Scone Palace

Admission: £6 per adult or £19 for a family ticket

 

Preparation Time:
5 minutes
Cooking Time:
16 minutes
Serves: 6

Ingredients

  • 1 chilli
  • 300ml carton single cream
  • 200g dark chocolate (Perthshire chocolatier Charlotte Flowers does an awesome dark chocolate bar)
  • 3 egg yolks, lightly beaten
  • 2 tbsp caster sugar
  • 25g unsalted butter
  • icing sugar to dust

    METHOD

    1. Slice the chilli in length into two halves and put them in a small saucepan with the cream. Bring to just below boiling point.
    2. Remove from the heat and discard the chilli.  You may wish to strain the cream through a sieve to catch any chilli seeds (although I didn’t as I’m only using one chilli and liked the idea of an extra kick).
    3. Add the chocolate to the pot until melted then leave to cool for a short while.
    4. Once cooled you can add the beaten egg yolks, sugar and butter until combined.
    5. Pour into small ramekins or expresso cups and put in the fridge for around one hour until set.  Just before you’re ready to serve, use your chilli stencil and sprinkle with icing sugar.

    Nicki's Tuppenceworth

    I love chilli and chocolate together. Its the suprise of the heat in with the sweetness of the chocolate that makes it just so perfect. Trendy food pairings come and go but I do think this one might gather the esteemed longevity of Basil & Tomato or mince & tatties.

    For me it works when you put chilli into chocolate but I know a chef who crumbles chocolate into his chilli con carne. I have to say, its the thought of the chocolate in beside the mince that makes it weird for me but I'd be interested to here from everyone out there who has tried this odd combination!

    We'd love to know what you do with your chillis and if you eat them with chocolate! Leave your comments here and share your tasty ideas.

    And as always, we love your pics - make it, snap it, share the love. Tag it with a #PerthLoveFest and send them into us!

    Nicki x

    Small City Parklands Pub and Beer Garden

    Gin Cocktails For Lockdown

    We've scoured the archives and come up with our top 5 g
    May 20th Wednesday

    Afternoon Tea in Perthshire During Lockdown

    Enjoy an Afternoon Tea during lockdown; these tasty treats a
    May 19th Tuesday

    Food Lockdown Food!

    This list brings together the food outlets currently open In
    April 22nd Wednesday

    More Scottish Recipes