I have been looking forward to this month's We Should Cocoa challenge - each month I have willed Choclette or Chele to nominate chilli as the companion in our monthly chocolate challenge, and it's come - and what did I do? I chickened out - and just used Lindt Chilli Chocolate. I didn't risk chopping up some hot, hot, hot chilli and mixing it in there - I'm such a wuss!!!!
That said these mini chocolate pots, from Catherine Fulvio's wonderful book Catherine's Family Kitchen were delicious - I used chilli chocolate instead of the plain and omitted the Baileys Irish Cream (something told me that chilli and Baileys might not be the best combination possible!!!!) The chilli chocolate gave a very slight kick to the back of your mouth - subtle and simply yummy.
Mini Chocolate Pots
adapted from Catherine Fulvio's Family Kitchen
100g chilli chocolate
50g butter
1 egg
1 egg yolk
2 tbsp caster sugar
1 tbsp ground almonds
Preheat oven to 180 C
Butter 4 or 5 espresso cups
Melt the chocolate and butter in a bowl over simmering water
In another bowl whisk the eggs and sugar until light and fluffy
Fold the chocolate mixture into the egg mixture
Add in the almonds
Pour the mixture into the prepared cups (up to 3/4 level) and pop into the oven
Bake for 15 to 20 minutes - they still need to be gooey in the middle.
Serve - but be careful not to burn your tongue!!
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