A few years ago I made a chocolate chilli torte for friends when they visited for dinner. It has been talked about each time we have met since then. The combination of deep, smooth slightly bitter dark cocao a sharp bite of chilli and the following tingle are an irresistible combination. I was reminded of the torte when reading this beautiful book by Julie Fisher and was inspired to try the combination again in an alternate format – dairy free.
The torte had made me very ill due to the inclusion of cream in the ingredients. If you are a long term reader you will know that I am lactose intolerant – yes I did know it too! On this occasion I knew the torte was made with cream as obviously I had made it however…. after a lovely dinner, lots of laughter, talking and probably (most definitely) too many wines I looked at the beautiful lush looking torte made many many many hours prior, the cream forgotten and I served myself a slice along with ever one else and then paid the price in the following hours.
This ice cream is easy on my sensitive tummy and the creaminess and slight sweetness of the coconut helps to balance the density of the chocolate flavor. You can choose to make it as mild or hot as you desire. This version was ok for my 6 year old but not liked by my 4 year old. I have previously made a plain coconut ice cream after trying a version of it in Thailand, you can find that recipe here.
This is my recipe for Choc Chilli Dairy Free Ice Cream:
- 800 ml organic coconut cream
- 3 egg yolks
- 100 grams 70% dark cooking chocolate
- 1 and ½ tablespoons raw cocao nibs
- ½ chilli - minced
- Bring the coconut cream slowly up to boiling point and remove it from the heat and allow it to cool.
- Whisk 3 egg yolks and add them to the cooled cream
- Heat them both to 85 degrees celcius
- Add the chocolate pieces, nibs and chilli and stir
- If you have an ice cream machine add the mixture to that and churn until it starts to thicken then add to a container and place into the freezer.
- If you do not have a machine just add the mixture to a suitable container and place in the freezer. Remove it after a couple of hours breaking it up with a fork, stirring it - do this two or three times - or if you just let it freeze on it's own accord it is ok once it is removed from the freezer about 10-40 minutes prior to eating
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