Mexican hot chocolate with chili


  • 120g dark chocolate
  • 1 dried chili pepper
  • 1 stick of cinnamon
  • 1 pinch of fleur de sel
  • 60 cl of whole liquid cream
  • 80 cl of whole milk
  • 1 tonka bean


  1. Melt the chocolate over low heat or in a bain-marie. Add the chili pepper, cinnamon and fleur de sel.

  2. Pour 30 cl of full-fat liquid cream, add the whole milk and simmer over low heat for 10 minutes.

  3. Whip the whipped cream by whipping the rest of the liquid cream into a frozen mixing bowl.

  4. Pour the hot chocolate into a cup. Add a dollop of whipped cream. Grate a little tonka bean on top before serving.

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