- 100g dark (semi-sweet), 70% cocoa, chocolate
- 100ml milk
- 300ml pouring cream
- 20g glucose syrup
- 1/4 teaspoon chilli powder or 1/2 birdseye chilli, seeds in (leave out if you don’t like chilli)
- 60g (2oz) caster (superfine) sugar
- 3 egg yolks
- Prepare an ice-water bath by filling up a large bowl with ice and water and have a stainless-steel bowl with a fine sieve ready.Place the chocolate in food processor or chop up into small pieces.
- Over a very lightly simmering saucepan, place a heatproof bowl and melt your chocolate. Remove bowl from saucepan as soon as chocolate is melted. Keep warm.
- In a saucepan, bring the milk, cream, glucose syrup, chilli and half of the caster sugar to just below boiling. In another bowl, beat the egg and half of the caster sugar until it is pale.
- Gradually pour the hot cream mixture over the egg mix, whisking to combine and then pour this back into the saucepan. Stir continuously with a wooden spoon over a low heat until the mixture thickens enough to coat the back of a wooden spoon (about 84°C on a digital thermometer).
- Whisk the custard slowly into the melted chocolate. Strain through a fine sieve into a bowl sitting in the larger bowl of ice. Stir to cool and then pour into beautiful glasses and pop in the fridge to set.
- Garnish with fresh raspberries, strawberries, cardamom oranges and a spoon of Crème Fraîche or ice-cream.
Preparation time: 30 minutes
Cooking time: 15 minutes