Chilli Chocolate Blancmange

Instructions

1. 1

   Preheat the oven to 180°C.

   Tip: Use an oven thermometer to ensure accuracy.

2. 2

   Combine the sugar, cocoa powder, and cinnamon in a small saucepan.

   Tip: Heat the mixture over low heat, stirring until the sugar has dissolved.

3. 3

   Add the chilli powder and salt to the saucepan and stir to combine.

   Tip: Continue heating for a further 2-3 minutes, until the mixture is fragrant.

4. 4

   Remove the saucepan from the heat and stir in the melted dark chocolate until smooth.

   Tip: Allow the mixture to cool slightly.

5. 5

   Whisk the almond milk and egg yolks together in a large bowl.

   Tip: Add the gelatine to the bowl and whisk until dissolved.

6. 6

   Gradually add the chocolate mixture to the bowl, whisking until smooth and well combined.

   Tip: Add the vanilla extract and whisk to combine.

7. 7

   Pour the mixture into a 20cm x 20cm baking dish.

   Tip: Place the dish in the oven and bake for 25-30 minutes, or until set.

8. 8

   Remove the dish from the oven and allow to cool to room temperature.

   Tip: Refrigerate the blancmange for at least 2 hours before serving.

9. 9

   Spoon the cooled blancmange into individual serving dishes.

   Tip: Garnish with a sprinkle of cocoa powder, if desired.