Chilli Chocolate Syllabub

Instructions

1. 1

   Melt the chocolate and butter in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir until the chocolate has melted and the mixture is glossy.

2. 2

   In a separate saucepan, combine the cream, sugar, and dried chillies. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to boil the mixture.

3. 3

   In a separate bowl, whisk together the egg yolks and flour until well combined.

   Tip: Whisk until the mixture is smooth and free of lumps.

4. 4

   Temper the egg yolk mixture by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.

   Tip: This will help prevent the eggs from scrambling.

5. 5

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: Be careful not to overcook the mixture.

6. 6

   Remove from heat and stir in the melted chocolate and cocoa powder until well combined.

   Tip: The mixture should be smooth and glossy.

7. 7

   Strain the mixture into individual serving cups and refrigerate until chilled.

   Tip: This will help the mixture set and give it a smooth texture.

8. 8

   Just before serving, top with a dollop of whipped cream and a sprinkle of chocolate shavings or cocoa powder, if desired.

   Tip: Optional, but adds a nice textural contrast.