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Chilli chocolate parfait served
Velvety frozen chocolate mousse infused with spicy chilli.

Chilli Chocolate Parfait

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The concept of chilli chocolate dates back to ancient Mesoamerican cultures, where cocoa was drunk with spices, including chilli. The heat of the chilli stimulates the heat receptors in the mouth, intensifying the flavours released as the cocoa butter melts. This parfait is a frozen mousse made with egg yolks and cream, creating a velvety texture free from ice crystals.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 4 hrs 45 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Bain-marie (saucepan + metal bowl)
  • Whisk
  • Kitchen thermometer
  • Fine sieve
  • Silicone mould or ramekins

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Soya

Instructions

1 ✓

Pour the milk and cream into a saucepan, add the halved chilli, and heat to approx. 80°C. Maintain this temperature for 10 minutes.

Tip: Capsaicin (the spicy substance) is fat-soluble, so the fat content of the cream extracts the flavour from the pepper.
2 ✓

Whisk the egg yolks with the sugar, salt, and vanilla in a bowl until pale.

Tip: Mixing with sugar helps break down the yolk's structure, so it doesn't curdle as easily from the heat.
3 ✓

Slowly pour the hot chilli cream into the egg base while stirring continuously.

Tip: Tempering is important so the egg doesn't get heat shock and turn into scrambled eggs.
4 ✓

Pour the mixture back into the saucepan and thicken over a low heat, stirring continuously (approx. 82-84°C), until it coats the back of a spoon.

Tip: At this temperature, the egg proteins coagulate (thicken) but do not clump together.
5 ✓

Strain the hot cream over the broken chocolate. Let stand for 1 minute, then stir until smooth and glossy.

Tip: Straining removes the chilli pieces and any egg strands, ensuring a silky texture.
6 ✓

Pour into moulds, cool to room temperature, then place in the freezer for at least 4 hours.

Tip: Slow cooling results in a more stable crystal structure in the cocoa butter and milk fat.
7 ✓

Remove from the freezer 10 minutes before serving.

Tip: Food that is too cold dulls the taste perception; thawing helps the chocolate and chilli flavours to shine.

Recipe FAQ

Why heat-treat the eggs?
Partly for safety (salmonella), and partly because the heat causes the egg to thicken the cream.
Which chilli should I use?
Fresh chilli for the infusion. Bird's Eye chilli gives a clean heat, while Habanero is fruitier.

Ingredients

  • 200 ml Whipping cream (min. 30%)
  • 200 ml Whole milk
  • 60 g Caster sugar
  • 3 Egg yolks
  • 120 g Dark chocolate (min. 60%)
  • 1 Fresh chilli pepper
  • 1 tsp Vanilla extract
  • 1 pinch Salt