50g butter
2-3 mild red chillies, deseeded and chopped
150g dark chocolate, in pieces
2 large egg yolks
60g caster sugar
175ml double cream

50 g butter 2 -3 mild red chillies, deseeded and chopped 150 g dark chocolate, in pieces 2 large egg yolks 60 g caster sugar 175 ml double cream

Melt butter in a pan with the chopped chilli over a low heat. Infuse for 30 min, then strain the chilli out.

Melt the chocolate with the infused butter in a bain-marie. Remove to cool.

In a bain-marie, place egg yolks, sugar and 2 tablespoons of cold water. Whisk for 5 to 10 minutes with a handheld whisk until it peaks slightly. Remove from the heat and set aside.

Whip the cream. When the mixtures are at the same temperature, gently fold the egg mixture into the chocolate with a large metal spoon. Fold in the whipped cream using a figure-of-eight motion.

Divide the mixture between 4 small glasses and chill for at least 2 hours.