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Choclette is hosting this month's We Should Cocoa challenge with the wonderfully exotic theme of chili and chocolate. It's my second time participating after I made a triple chocolate party cake for last month's challenge.
I love chili with chocolate but have only ever had it in chocolate soups (as I did at Hotel Chocolat in London) and or hot chocolate shots (In Dubai's Vintage Chocolate Bar) and I wondered what it would taste like in ice-cream.
I could sort of imagine the play of the flavours and textures. Velvety chocolate ice cream that cools the throat but has a strong chili aftertaste after you've swallowed it. Seemed so heavenly to me. And so I tweaked a normal chocolate ice-cream and added some thinly sliced red birds-eye chilies.
Ingredients
120g chopped dark chocolate, 70% cocoa solids
2 tablespoons single cream
300ml double cream
2 tbsp milk
50g icing sugar, sifted
2 red birds-eye chilies, thinly sliced
80g chopped dark chocolate, 70% cocoa solids, extra
2 tsp single cream, extra
In a heatproof bowl over a pan of simmering water, melt the chopped chocolate and single cream until mixture is smooth and incorporated. Allow to cool.
In a mixing bowl, beat together the double cream and the milk until soft peaks form. Stir in the icing sugar and chilies.
Add the first batch of melted chocolate and beat until combined. Place the mixture in an ice-cream maker and churn for around 20-25 minutes.
While ice cream is churning, melt the extra dark chocolate and single cream in a bowl over simmering water.
Spoon the ice-cream in a small airtight container.
With a teaspoon, drizzle the extra melted chocolate over the ice cream.
Place the lid on the container and refrigerate it to firm up for at least 90 minutes before serving.
Choclette is hosting this month's We Should Cocoa challenge with the wonderfully exotic theme of chili and chocolate. It's my second time participating after I made a triple chocolate party cake for last month's challenge.
I love chili with chocolate but have only ever had it in chocolate soups (as I did at Hotel Chocolat in London) and or hot chocolate shots (In Dubai's Vintage Chocolate Bar) and I wondered what it would taste like in ice-cream.
I could sort of imagine the play of the flavours and textures. Velvety chocolate ice cream that cools the throat but has a strong chili aftertaste after you've swallowed it. Seemed so heavenly to me. And so I tweaked a normal chocolate ice-cream and added some thinly sliced red birds-eye chilies.
Ingredients
120g chopped dark chocolate, 70% cocoa solids
2 tablespoons single cream
300ml double cream
2 tbsp milk
50g icing sugar, sifted
2 red birds-eye chilies, thinly sliced
80g chopped dark chocolate, 70% cocoa solids, extra
2 tsp single cream, extra
In a heatproof bowl over a pan of simmering water, melt the chopped chocolate and single cream until mixture is smooth and incorporated. Allow to cool.
In a mixing bowl, beat together the double cream and the milk until soft peaks form. Stir in the icing sugar and chilies.
Add the first batch of melted chocolate and beat until combined. Place the mixture in an ice-cream maker and churn for around 20-25 minutes.
While ice cream is churning, melt the extra dark chocolate and single cream in a bowl over simmering water.
Spoon the ice-cream in a small airtight container.
With a teaspoon, drizzle the extra melted chocolate over the ice cream.
Place the lid on the container and refrigerate it to firm up for at least 90 minutes before serving.
So which ice cream maker did you finally get?
ReplyDeleteWhat an irresistible looking dark chocolate ice cream you have prepared. Simply wonderful.
ReplyDeleteDeepa
Hamaree Rasoi
aren't those Aztec's simply marvellous!
ReplyDeleteNow that is the way to make an ice cream stand head and shoulders above the rest!! Lve the choc chips too ;0)
ReplyDeleteLove this combination, so seductive! The last time I had chilli and chocolate together was at a Spanish tapas bar in Seattle...a bit brick of luscious chocolate, resting in a bed of burnt marshmellow, caramel, almonds and chilli pepper. It was positively explosive.
ReplyDeleteI really like the idea of combining the cold ice cream with the heat of the chili. It looks very good - and very grown-up.
ReplyDeleteWhat a brilliant entry. Love the idea of the hot and cold together. 2 chillies sounds as though your ice-cream would indeed be hot! Thanks for participating.
ReplyDeleteI've had chocolate chilli icecream in a restaurant and was going to make it for my entry but forgot to put the icecream maker bowl in the freezer doh! I'll certainly be trying it now and your recipe sounds ideal.
ReplyDeleteA lovely idea to have the heat of chilli in a chocolate ice cream. Yum!
ReplyDelete