Chilli Chocolate Cremeux with Salted Chilli Peanut Brittle
Serves: 6-8 |
Prep: 30_mins |
Cook: 6_hours
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THE most luxurious dessert. Can be used as a standalone dessert, or can be used to fill a cake instead of buttercream. Tip - if you really want some theatre at the dinner table - heat your spoon for some seriously satisfying quinnells!
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Ingredients
Method
Ingredients
For the cremeux:
4 Eggs
300g Whole Milk
300ml double cream
30g Sugar
Pinch of salt
400g dark chocolate
1 tsp Bart Chilli Powder
For the brittle:
200g caster sugar
100g roasted salted peanuts
2 tsp Bart Chilli Flakes
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Method
Over a bain-marie, whisk together the eggs, sugar, milk and cream over a bain-marie until it reaches 75C.
Remove from the heat, add the chocolate and chilli powder and whisk until completely melted and smooth.
Cover in clingfilm and chill for 6 hours or ideally overnight.
For the brittle, melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised. Don’t stir, as this causes the sugar to crystallise – instead, tilt the pan slowly so the sugar melts evenly.
Pour onto a lined baking tray. Quickly scatter with the nuts and chilli flakes, and set aside for it to cool.
When ready to eat, smash up the brittle with a rolling pin. Quinnell the cremeux with a hot spoon and top.