Chocolate Gift Baskets | Chocolate Cake Recipe | Chocolate Chilli Drink

Chilli Hot Chocolate

This spicy hot chocolate and chilli indulgence will warm you belly on the coldest of nightsreal melted hot chocolate that's thickened and richened with egg yolks to make a liquid version of creme brulee with spice! It will come out very thick. Serve hot as a liquid, but if chilled, it will set like chocolate pudding and can be eaten with a spoon. This recipe makes about 1 pint, which, since a little goes a long way, easily serves four. Place some small red chilis around the saucer or serving plate, then the daring can stir there drink with a whole chilli.

1 cinnamon stick
1 medium size fresh red chilli split 
2 tsp. brandy (optional) 
1/2 c. whole milks 
1/2 quart heavy creams 
5 egg yolks 
1 tbsp. White Crème De Cacao 
2 oz. bittersweet chocolate 
2 oz. sugars 

Cut the chili in half and plaxce in a saucepan with the cinnamon stick and cream.
Bring the cream, chilli and cinnaimon to a boil, then shut off the heat. While the cream boils, chop the chocolate into small pieces and place in a bowl. 
Ladle enough hot cream over the chocolate to melt it into a pourable liquid, about 1/2 c. or so; reserve and keep warm. 
Whisk the sugar and the egg yolks together until well blended. 
Ladle one scoop of the remaining cream into the sugar/yolk mixture with one hand, and whisk it in vigorously with the other. Repeat. 
Pour the "tempered" yolks and sugar into the saucepan holding the cream, whisking continuously as you pour. 
Place the saucepan over very low heat and stir continuously with a wooden spoon or a heatproof flexible spatula (preferred). 
Continue to thoroughly stir over low heat to cook the egg yolks and thicken the mixture. This will take about 20 minutes. 
Monitor the thickness of the mixture by dragging your finger across the spatula or spoon: If it leaves a path through the cream and doesn't run, it's ready. 
You can double-check with an instant-read food thermometer if you wish. It's done when the temperature reaches about 170 degrees, but the finger test is preferred. 
Add the chocolate, milk and liqueurs. Continue to stir occasionally until the mixture has cooled enough to drink. 
Strain the mix thru a fine sieve, then ladle into small demitasse cups and serve. Put some extra chillis on the saucer for stirring and nibbling.