Ingredients

Preparation

• 200gr/7oz dark chocolate (70% cocoa min.), in pieces
• 50gr/2oz butter, softened
• 20cl / 7 1/4 floz cream (35%)
• 1 teaspoon ground chilli pepper
• 2 tablespoons icing sugar

Melt the chocolate and butter in a double boiler. Remove from heat. Stir. Leave it to cool. Add ground chili.

In a deep bowl, whip the cream at high speed until light and fluffy. Gently fold a large spoonful of whipped cream into the chocolate mixture, then gently fold in the remaining whipped cream.

Divide the chocolate ganache among serving glasses. Refrigerate for 1 hour. Bring to room temperature before serving. Dust with icing sugar just before serving.