If you have never tried chocolate infused with chillies before, you MUST try it soon. I hadn't really had it prior to coming to the UK, but I really came to love the sweetness and hint of spiciness together. This recipe was as easy as breathing, but the payoff....wow. We used Lindt chocolate (got it at Waitrose). Sweet chocolate flavor up front and just a hint of spice on the finish. Delicious!
125 g chocolate, chili flavored, dark
75 g dark chocolate, plain
450 milliliters water
100 g sugar
Break the chocolate into a saucepan and add 350ml of the water. Melt the chocolate over a low heat, then stir well and add the sugar. Heat gently to dissolve the sugar. Increase heat a little to allow the mixture to bubble gently for 10 minutes. Stir occasionally to ensure that it does not stick to the bottom.
When the mixture is syrupy pour into a bowl, then float that bowl in a larger bowl of cold water (an ice bath) and leave to stand for 25 minutes. Whisk in the remaining 100ml of cold water and chill in the refrigerator for 10 minutes.
Churn in an ice cream machine until frozen. Transfer to a freezerproof container, cover and freeze for 1 hour before serving. If it is frozen for longer and becomes too hard, remove lid and transfer to the fridge for 15 minutes to soften before serving.
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