Chilli Chocolate Rum Babas

Instructions

1. 1

   Preheat your oven to 180°C. Line a baking tray with parchment paper.

   Tip: Optional: use a silicone mat for easy cleanup.

2. 2

   In a medium saucepan, combine milk, baking soda, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.

   Tip: Be careful not to boil the mixture.

3. 3

   In a separate saucepan, melt the dark chocolate over low heat, stirring occasionally. Remove from heat and let cool slightly.

   Tip: Stir occasionally to prevent burning.

4. 4

   In a small bowl, whisk together the chilli chocolate syrup and rum. Stir until the syrup is fully dissolved.

   Tip: Adjust the level of heat to your liking.

5. 5

   In a large mixing bowl, combine the melted chocolate, whipped cream, and rum mixture. Stir until fully incorporated.

   Tip: Use a hand mixer or whisk for best results.

6. 6

   Add the baba powder to the chocolate mixture and stir until just combined.

   Tip: Don't overmix, or the babis may become tough.

7. 7

   Add the large eggs one at a time, stirring well after each addition.

   Tip: Use room temperature eggs for best results.

8. 8

   Pour the chocolate mixture into a lined baking tray. Refrigerate for at least 2 hours or overnight.

   Tip: Let the mixture set before cutting the babis.

9. 9

   To serve, dip the chilled babis into the melted dark chocolate and decorate with chocolate chips.

   Tip: Optional: sprinkle with chopped nuts or shredded coconut for added texture.