Preparation time: 15 minutes
Chilling time: 30 minutes
Serves: 2 as a dessert
150g Dark Chocolate; grate a small amount into a bowl for garnishing, the rest broken into squares
A Large Handful of Fresh Raspberries
2 tbsp Cocoa Powder
1-2 Gloucester Chilli Farm Dried Ghost Chillies
6 tbsp Double Cream
2 Eggs; yolks and whites separated
1 tbsp Caster Sugar
Place the chocolate pieces into a bowl and sit it over a pan of boiling water, stirring until the chocolate is melted and smooth. Remove the pan from the heat with the melted chocolate in a bowl on top.
De-seed and finely chop the chillis – wear gloves if you can! Add 1 chopped chilli to the chocolate to start with.
Remove the pan from the heat and add the cream and the cocoa powder to the chocolate and mix until smooth (you’ll find it easier to mix if you place the bowl on a heat resistant worktop while you work).
Beat the egg yolks and add to them chocolate mixture.
Return the pan to the heat with the chocolate mixture on top and simmer for 5 minutes. Check the chilli heat level and add more chopped chilli to taste.
Blend the egg whites and sugar together in a food processor until they have a frothy sheen. Add the chocolate mixture and raspberries and continue to blend until more or less smooth.
Pour the mixture into 2 small bowls and scatter the grated chocolate over the top. Garnish with a chilli if you like!
Chill for 30 minutes, or until until ready to serve.
And prepare yourself for the ultimate chilli chocolate indulgence!