I’ve had a bar of Lindt flavoured with chilli sitting around in my kitchen this whole month, and this whole month I’ve been saying “I really must do something with that chocolate this week”.
I was thinking about brownies, with a view to maybe crystallising fresh red chillies to sprinkle over the top of some kind of spicy red frosting. Sounds pretty cool, right? But I’m trying to not eat like buckets of fat and sugar at the moment, so I’ve taken brownies off the table for now (I’m notorious for eating entire batches of delicious bakes).
With the brownie idea ditched, I still didn’t want to give up on crystallising fresh chillies. I Googled it to see if it was a thing people did or a weird stupid idea that would never work. Thankfully, I found that the former was correct and landed here.
So, I figured just melting the chocolate (which is dark, by the way) with a tiny li’l bit of sugary hot stuff would be a not-too-cheeky treat. Not as cheeky as brownies, at least.
They’re really tasty. Not too hot, there’s a little burn at the back of the throat once you’ve swallowed one but nothing more serious than that. So if you’re into a little heat, you’ll be totally cool with these.
Oh, and a bonus here is the spicy syrup that you have leftover. See how it fares in coffee or cocktails, can’t wait to get creative with mine…
Makes 10 small chocolates
– this really depends on your mould so just go with it, you could even make a slab..
100g Lindt Chilli Excellence
1 fresh red chilli, chopped into teenie pieces
1 cup sugar
1 teaspoon: ginger, cinnamon
1 chocolate mould
- Put your chilli pieces into a saucepan followed by the sugar, spices and a cup of water and simmer on a medium to low heat for 20 minutes.
- Heat your oven to Gas 1/110C. Drain the chilli and reserve the syrup for mucking about with another day.
- Spread the chilli pieces out on a baking tray and bake for about an hour.
- Melt the chocolate (in a glass bowl over a saucepan of boiling water, without the water touching the bowl, in case you had never heard that before which I find very unlikely).
- Sprinkle a few candied chilli pieces into the bottom of each chocolate mould and pour about a teaspoon of melted chocolate over the top. Again, this really depends on the shape and size of the moulds you’re using!
- Chill until totes firm, few hours should do it. Then pop out of the moulds and enjoy.
Ta-dah! What do you reckon? Too spicy for you, or just right? Let me know in the comments!