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