Chilli Chocolate Eclairs
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You've got to try these chilli chocolate eclairs! I've been making them for years now, and they're honestly one of my favorite showstoppers to bring to potlucks. The combination of rich chocolate with just a hint of spicy kick is absolutely addictive, and the best part is how quick they come together. From start to finish, you're looking at less than an hour, which makes them perfect for when you want something impressive but don't have all day. Plus, the chilli in here isn't just delicious it actually has anti inflammatory properties that make these feel a tiny bit more virtuous than your average dessert!
Ella x
Ingredients
- 400chocolate cake mix
- 2eggs
- 150 gbutter(melted)
- 300 gsugar(castor)
- 120 gcocoa powder(unsweetened)
- 30 gchilli powder(smoked)
- 150 gchocolate chips(dark)
- 150 mlevaporated milk(canned)
- 10 gsalt(sea)
- 10 mlvanilla extract(high-quality)
- 500pastry dough
- 300 mlwater
- 2egg whites
- 100 gchopped nuts(optional)
Detail level
Instructions
- 1
Preheat your oven to 180°C. Line a baking sheet with parchment paper. Pour the pastry dough into the baking sheet and bake for 12-15 minutes or until golden brown. Let cool.
- 2
In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla extract. In another bowl, mix the cocoa powder, chilli powder, and a pinch of salt. Add the dry ingredients to the wet ingredients and stir until combined. Melt the chocolate chips and fold them into the mixture.
- 3
Pour the chocolate mixture into the cooled pastry dough and spread evenly. Bake for 15-18 minutes or until the chocolate is set.
- 4
While the eclairs are baking, prepare the chilli sauce by mixing the evaporated milk, chilli powder, and a pinch of salt in a bowl. Stir until combined.
- 5
Once the eclairs are done, let them cool completely. Slice them in half lengthwise and fill with the chilli sauce. Sprinkle with chopped nuts if desired.
- 6
Refrigerate the eclairs for at least 30 minutes before serving. Enjoy!
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