Panca Chilli Chocolate Pots Recipe
by Victoria Glass
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260 minutes prep time
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20 minutes cook time
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Easy
Panca chillies are mild Peruvian red chilli peppers. Panca chillies have a sweet and smoky berry-like flavour that stays fresh-tasting even after the chilli has been dried.
Use this chilli in stews and fish dishes or to add a smoky-sweet flavour to sauces. Panca chilli’s sweetness works well with chocolate and citrus, making it great for adding complexity to desserts.
Ingredients Serves: 6
- 1 Panca chilli
- 300ml double cream
- 100g dark chocolate
- 1 tbsp golden syrup
- A pinch of salt
- 3 egg yolks
Method
- Using scissors, snip 1 sachet of panca chilli into 1cm pieces straight into a small saucepan.
- Pour double cream over the chilli and stir intermittently until the cream comes up to the boil.
- Reduce the heat and add dark chocolate, broken into pieces, golden syrup and salt.
- Keep stirring until the chocolate has completely melted. Place a fine-mesh sieve over a jug and pour the chocolate mixture through.
- Discard the chilli.
- Whisk in the egg yolks and divide the mixture between 6 espresso cups or small ramekins.
- Once the chocolate pots are at room temperature, transfer to the fridge to set for at least 4 hours.
Browse the full range of Dried Chillies here.
About the author
Victoria Glass is a London based writer and recipe developer. She has written six cookbooks, including Too Good To Waste and has contributed to various print and online media including The Sunday Times, Great British Chefs, Delicious. Magazine, Women’s Health and The Evening Standard. She has been featured regularly on regional BBC Radio as a food and drink expert and was Food Writer in Residence at the Roald Dahl Museum and Story Centre. Victoria once cooked her way through the alphabet in a year for a project called Alphabet Soup, so she certainly knows her artichokes from her elbow.
