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Mexican Chilli Chocolate Stack

I'm not really a lover of deserts in general. I'm not sure why I just seem to prefer the savoury side of food. So when I was trying to come up with a desert to go with my pulled beef I wanted to give it a Mexican twist and a little bit of spice to counter that sweetness. I'm not sure whether I succeeded in countering it but this hit me in the face with a massive punch of flavour and I loved it. They are small but very rich, you won't need much, and best of all they are best done a day or two before you need them. Then they can just be brought out of the fridge about an hour before you are ready to go.

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So here we are, my first ever desert!

Ingredients

Makes 4

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For the base

  • 6 chocolate digestives (or other crunchy biscuits)

  • 30g melted unsalted butter

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For the ganache

  • 100ml double cream

  • 25g caster sugar

  • 4 drops vanilla extract

  • 125g dark chocolate (70% cocoa)

  • 15g unsalted butter

  • juice of 1/2 lime

  • zest of 1/2 lime

  • 1 shot (35ml) Tequila

  • 1/2 tsp chilli flakes

Method

First off you will need to have 4 rings ready to make the stacks. I use some 2 inch kitchen rings specially for this but it can work just as well with an empty toilet roll cut in half and lined with aluminium foil.

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To make the base crush the biscuits and mix well with the melted butter. Once done split the mixture between your rings and press down hard with the end of a rolling pin or your hands until they compact at the bottom.

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In a mixing bowl now break up the chocolate and the butter into small bits in preparation for making the ganache

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Now to make the ganache just pour the double cream, vanilla extract and the caster sugar into a pan and heat slowly until it just gets to a simmer mixing all the time to dissolve the sugar. Then take it off the heat and pour it over the chocolate. Mix this through until it is all combined. It may go a little grainy but don't worry, the ingredients we'll add now should bring it to a nice smooth finish.

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Once it's mixed through pour in the tequila, lime juice and chilli flakes and mix until smooth.

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Now all you have to do is split the mixture amongst the rings and put them in the refrigerator for 2 hours or until you are ready to use. They will last a long time so can be done days in advance.

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To serve just bring them out an hour or so before you need them as this will allow them to soften slightly so you can shake them out of the rings. Serve sprinkled with lime zest with some nice vanilla ice cream.

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