Griilin pineapples as a dessert is really easy to do. For minimal effort you land up with a dish that everyone loves. When you add a little Chilli to that and you have a real winner. Very good when done in grill pan on your stove top but but even more exceptional when done on the BBq
Ingredients
Pineapples - one large ( ripe)
Chilli flakes - one tablesppon
Brown sugar - two tablespoons ( optional)
Lime juice - one tablespoon
Instructions
Skin the pineapple and into 20mm slices
Sprinkle with sugar ( if using and lime juice)
Bring a griddle pan to high heat. ( on the BBQ place on the grill over slow burning coals)
Place the pine apple rings in the pan . Grill until black/ brown char marks appear on the first side then flip
When the second sided is simailary borwne flip again. Cook for another 30 seconds
Sprinkle with chilli flakes
Serve on its own or with ice-cream
Notes
Keywords: Grilled pinapple with Chilli flakes
Serves: about 10 portions ( dependant on pineapple size)
This luxurious ice cream combines the deep richness of dark chocolate with the subtle heat of fresh and dried chillies. The honey adds complexity while tempering the spice, creating a sophisticated dessert that builds warmth with each spoonful. The result is a silky, intensely chocolate ice cream with an intriguing kick. The combination of fresh red chillies and chilli powder ensures a complex heat that develops slowly, while the double cream creates an exceptionally smooth texture. The unsweetend dark chocolate provides depth and bitterness that perfectly balances the sweetness of honey and sugar.
It is a known fact that the combination of chocolate and chilli are a match made in heaven. When combined this with heat of the chilli and the cold sensation of ice cream you land up with a fantastic taste sensation that not only sets the taste buds alive but also a great coming together of both hot and cold. Fabulous!
Ingredients
Red chillies, (finely chopped) - 3
Double cream - 2 cups
Chilli powder - ½ tbsp
Honey- 50 grams
Egg yolks – 4 large
Sugar - 50 grams
Dark chocolate – 150 grams (unsweetened) - broken into small pieces
Cocoa powder - two tablespoons
Instructions
Chop the chillies finely
Mix the cocoa powder with a little water and stir into a paste
Heat the double cream gently on the stove
When beginning to get hot but yet boiling add cocoa powder, honey, chilli powder and chopped chillies to the cream. Stirring continuously, bring to a steady simmer
Add chocolates pieces and allow to melt. Once the chocolate has melted and is well mixed into the cream , remove from the stove
Beat the eggs together with the sugar. Now add to the warm cream. Mix well
Allow to cool.
Pour the ice –cream mixture into the mixing bowl of your kitchen processor and mix until peaks begin to develop. Be careful not to mix on too high a speed to prevent the mixture curdling
Place in the freezer and allow to chill to very cold but not yet frozen.
Now whip again in the food processor to break up any ice crystals that have formed
Place in the freezer again until frozen throughout
When ready to serve, remove from freezer and scoop out individual portions
Indulge in a sophisticated twist on classic chocolate mousse with this seductively spicy dessert that balances rich dark chocolate with a subtle kick of chilli. This elegant chocolate chilli mousse transforms 125 grams of quality dark chocolate into an airy, silken-textured treat, enhanced with cocoa powder for extra depth and a teaspoon of red chilli powder that adds an unexpected warmth that blooms on the palate. The careful separation and treatment of two eggs – whipping the whites until peaks form while gently incorporating the rich yolks – creates that perfect mousse consistency, while a touch of caster sugar brings just enough sweetness to harmonize the bold flavours. Perfect for those who love their desserts with a hint of adventure.
The name mousse is from French with the literal translation of foam. In this recipe the famous combination of chocolate and chilli is combined with a classical dessert to provide something rather spectacular. Absolutely fab when served as a dessert to round off any special meal
Ingredients
Dark chocolate, (broken into small pieces) - 125 grams
Cocoa powder – 2 tablespoons
Red chilli powder – 1 teaspoon
Large eggs - 2 (yolks and whites separated)
Caster sugar – 1 tablespoon
Instructions
Melt the chocolate in a microwave or over a double boiler in a glass bowl. Allow to cool slightly
Mix the cocoa and chili powders (in a jug) and add 50 ml of hot water. Mix into a paste
Add the paste to the melted chocolate and mix well
Beat the egg yolks and add to the bowl containing the chocolate mixture. Place over a pot of gently simmering water and stir continuously until the mixture has thickened
Whisk the egg whites until stiff and now add the sugar. Whisk once again, until the mixture has a glossy sheen. Fold his into the melted chocolate mixture
Divide into ramekins and chill in the refrigerator until set
This sultry cheesecake combines the richness of dark chocolate with a warming chilli heat in both its crust and filling. A generous helping of cream cheese creates a silky-smooth texture, while three whole eggs and additional yolks add richness and stability. The recipe balances sweet and heat through careful portioning of chilli powderand flakes, allowing you to adjust the spice level to your preference while maintaining the chocolate’s deep, complex flavour.
The wonderful combination of chocolate and chilli is perfectly illustrated in this great tasting baked cheesecake. It does take quite a bit of preparation in that it is first baked and then needs to to cool to set, but the results will make it all the effort worthwhile. Fantastic served either as a dessert or with good coffee
Ingredients
Base
Digestive biscuits – 125 grams
Butter - 4 tablespoons
Cocoa powder - 1 tablespoon
Chilli flakes - ½ teaspoon (Use mild chilli flakes like Aleppo or Kashmiri)
Filling
Cream Cheese – 500 grams
Caster sugar – 150 grams
Custard powder - tablespoon
Red Chilli powder - 1 teaspoon ( or more – according to heat tolerance)
Eggs – 3 large
Dark chocolate - 175 grams (broken into small pieces)
Egg yolks – 3 large
Double cream – 150ml
Cocoa powder - ½ teaspoon
Lemon juice - 1 teaspoon
Instructions
For the base
Place the digestive biscuits and chilli flakes into a food processor and blitz until you have achieved a fine crumb
In a mixing bowl, combine crumbed biscuits, butter and cocoa powder
Using wet hands press the crumb base into a round pie dish (approx 250mm). The base should be even in thickness and cover the bottom and the sides of the dish
Place in the refrigerator
For the filling
Melt the chocolate in a microwave (or double boiler if preferred). Allow to cool whilst performing the following steps:
Combine the cocoa and chilli powders together (in a jug) and add two tablespoons of hot water. Mix well into a paste
Soften cream cheese in a food processor and then add sugar and custard powder. Mix well
Mixing slowly add eggs, then egg yolks and cream. Finally add cooled chocolate, chocolate/ chilli paste and lemon juice
Mix until all ingredients are well combined.
Remove the base from the refrigerator
Spoon the chocolate/ chilli filling into the pie dish
Bake in a pre-warmed oven at 160 degrees Celsius (standard oven) for 45 – 60 minutes until filling has set. (For a fan / convection oven bake at 140 degrees Celsius)
Once baked, allow to cool and then place in the refrigerator covered with cling film for at least 8 hours. This will allow the filling to set.
