Chilli Chocolate Granita

Instructions

1. 1

   In a blender, puree the chilli peppers, granulated sugar, and a pinch of salt until well combined.

   Tip: Use gloves when handling chilli peppers to avoid skin irritation.

2. 2

   In a medium saucepan, combine the water, unsalted butter, and vanilla extract. Bring to a simmer over medium heat.

   Tip: Whisk constantly to avoid scorching the butter.

3. 3

   Add the cocoa powder and whisk until smooth.

   Tip: This will help to prevent lumps from forming.

4. 4

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

   Tip: Be patient, as this may take a few minutes.

5. 5

   In a separate bowl, whisk together the egg yolks until pale and thick.

   Tip: Use room temperature egg yolks for better emulsification.

6. 6

   Gradually add the chocolate mixture to the egg yolks, whisking continuously until well combined.

   Tip: This will help to incorporate air and create a smooth texture.

7. 7

   Pour the mixture into a 20x20cm baking dish and freeze for at least 2 hours.

   Tip: For a more intense chilli flavor, use more peppers or add a pinch of cayenne pepper.

8. 8

   Scrape the mixture with a fork to break up any ice crystals and create a slushy texture.

   Tip: Repeat this process every 30 minutes until the desired consistency is reached.

9. 9

   Scoop the granita into glasses and garnish with a sprig of fresh mint.

   Tip: Serve immediately, as the granita will begin to melt if left out for too long.