This incredible, spicy chocolate recipe will impress at your next Mexican feast.


  • 8 mild or spicy green chillies

  • 3 tbsp silver tequila

  • 1 tbsp double cream

  • 50g (2oz) white chocolate, chopped

  • Zest of ½ lime and a squeeze of lime juice

  • 25g (1oz) unsalted butter, chopped

  • White chocolate, for tempering

  • About 1 tsp flaked sea salt


  • 1.

    Don a pair of rubber gloves (otherwise your fingers will sting for days from doing this; anyway you know you love wearing rubber gloves). Cut a slit lengthways down the middle of each chilli and carefully take out the seeds. Put them in a sealable container and add 2 tablespoons of the tequila. Leave to soak for 48 hours – the soaking takes the sting out of the chillies.

  • 2.

    Heat 5cm (2in) water in a pan. Pop a heatproof bowl on top of the pan, making sure the bottom of the bowl is not touching the water. Place the cream and chocolate in the bowl. Place over a gentle heat to allow the chocolate to melt.

  • 3.

    Take the bowl off the heat and add the remaining tequila, the lime zest and juice and butter. Whisk everything until it becomes a smooth ganache, pour into a sealable container, then chill overnight to set.

  • 4.

    When you are ready to fill the chillies, take a teaspoon and scoop up about half a teaspoon of ganache and stuff it into the chillies. Chill.

  • 5.

    Temper the white chocolate. Add the white chocolate into a bowl, over some simmering water. Don’t let the bowl touch the water or the chocolate will burn and don’t let any water into the chocolate or the chocolate will seize. Pop a chocolate thermometer in there – bring up to 42 degrees, once reached the temperature take off heat and cool down to 27 / 28 degrees. Dip each chilli in the chocolate to cover, then sprinkle each with a little sea salt. Set them aside on a baking sheet covered with baking parchment to set.

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