I love to serve souffles for dessert. Not only are the flavors in this recipe especially intense — rum, coffee and cocoa — but the presentation is always greeted with smiles from my guests. I think souffles have the reputation of being very difficult to execute; this recipe makes it easy.
A luxurious, rich hot chocolate with a touch of chili pepper and real vanilla bean. Perfect for a romantic evening.
1 vanilla bean (split lengthwise)
8 oz Omanhene 80% Baking Chocolate
7 cups whole milk
1 red chili pepper
2 Tbs honey
Pinch of salt
Pour the milk in a saucepan.
Add the split vanilla bean to the saucepan and bring milk to a boil for 5 minutes, then remove the vanilla bean. Remove milk from heat.
Meanwhile, finely chop the chocolate into ¼ inch pieces. Place the chocolate in a medium heat-proof bowl and place bowl over a saucepan half full of simmering water. Using a rubber spatula, stir the chocolate constantly until melted.
Immediately pour the melted chocolate into the milk and vanilla mixture and whisk until well combined.
Cut the chili pepper in half, remove seeds and rinse pepper well.
Chop the chili pepper into extremely fine pieces and add it to the hot chocolate.
Add honey and salt, stirring until well combined and smooth.