Valentine's Feast for Two: Chocolate Chilli Fondue
Posted on 13th February 2015
We promised you a stand-out dessert to finish off your Indian Valentine's Feast, so here it is! Those of you who follow the blog may have a sneaking suspicion that you've seen this recipe somewhere before... and you'd be right! But a few tweaks is all it takes to transform these tasty truffles into a fabulous fondue!
This dish features chocolate and chilli - both ingredients famed for their romantic qualities. Chilli could be seen as an old favourite, since it's been part of our diet since 7500 BC. Chilli peppers contain a compound called capsaicin. This nifty chemical is what causes the burning sensation we feel when we eat something spicy. As well as warming up your body, capsaicin triggers the release of endorphins, which boost your mood and your energy levels, pretty much what happens to me whenever anyone mentions dessert!
Chilli and chocolate have been a happy couple for quite some time. The Aztec ruler Montezuma used to drink several cups of chilli hot chocolate every day before going to visit his concubines. Chocolate does happy things to the brain as well. It contains theobromine, a stimulating alkaloid similar to caffeine, which helps the brain produce serotonin and release dopamine, more feel-good chemicals.
Essentially, there is no reason why this dessert won't make you and your Valentine super happy. All of the necessary chemicals are there. Enter Spiced Chocolate Fondue, to centre stage. Not strictly an Indian classic, but our fusion fondue is the perfect end to a romantic dinner: relaxed, interactive and potentially messy! Have napkins at the ready.
Prep and Cooking Time: 20 mins
- 1.4kg dark chocolate ( at least 70% cocoa solids)
- 8 cloves, ground
- 2 dried chillies
- 4 cardamom pods
- 700ml double cream
- A dash tequila
- A few pinches of salt
- Marshmallows, Biscuits, assorted fruits (of your choosing), or anything else you fancy
- Grate the chocolate, or cut into small pieces to speed up the melting process, and place in a bowl.
- Grind the cloves, chillies, and salt with a pestle and mortar.
- Add to the double cream, cardamom pods, and tequila in a heavy bottomed pan and heat through.
- Once the mixture is hot (not boiling), add the mix to the chocolate and stir. If the chocolate doesn't melt completely, place the bowl over a pan of simmering water to warm it through gently.
- Put your fruit and marshmallows etc. onto wooden skewers and get dipping! If the chocolate starts to harden up, just pop it back over a gentle heat.
So, that's the cooking taken care of, now all that's left to do is fix up, look sharp, buy a gift, and a card, and some wine...and maybe some flowers...and some candles... But unfortunately we can't help you with any of that - good luck!