Chocolate are a favourite for almost everyone and lots of different things have been mixed with chocolate. Nuts, raisins, mint, tropical fruit and even alcohol like rum and whiskey has been added in the past. Chili is not new to this, the heat in that is just enough as it really enhances the flavour of the chocolate.

Today I share a recipe with you that will have your dinner guests talking.

Chilli Chocolate Tart

Ingredients:

• 600g Chocolate Biscuits
• Butter, Melted
• 60g Additional Butter for Melted Chocolate
• 300g dark chilli chocolate, broken into pieces
• 150ml thickened cream, plus whipped cream to serve
• 125g Castor Sugar
• 1 long red chilli, thinly sliced on the diagonal, seeds removed
• 125ml Balsamic Vinegar
• Castor sugar, for balsamic reduction
• 5 Sprigs Fresh Mint

Method:

Put 400g of the chocolate biscuits in a food processor and puls untill it resembles fine bread crumbs. Add the melted butter to it and mix well. it must be able to stick together but be careful not to add to much butter.

Press the biscuit and butter mixture tightly into individual tart dishes and chill in the fridge.

Meanwhile, place chocolate in a heatproof bowl set in a saucepan of barely simmering water, stirring occasionally until melted. Add cream and remaining 60g butter, and stir until well combined. Evenly divide mixture among tart shells. Refrigerate for 30 minutes or until set.

While the tarts are chilling out in the fridge, start melting the sugar for the Salted Peanut Praline. When all the sugar crystals are melted, pour the sugar onto a baking tray and spread the peanuts over the hot sugar - BE CAREFUL, nothing burns like melted sugar.

Set the Peanut Praline aside to cool down and harden.

Meanwhile, add 125g caster sugar, chilli and 125ml (½ cup) water to a small saucepan, and place over medium heat.

Bring to the boil, then reduce heat to a simmer. Cook for 4 minutes or until slightly thickened. Strain, reserving candied chilli slices to serve.

Take the remaining 200g biscuits and pulse them in a food processor to resemble breadcrumbs. And also mix some melted butter into it. This is for the “Mint garden” that will be part of the plating.

Use about 250ml Balsamic vinegar and reduce in a sauce pan with castor sugar until a syrup like consistency is reached.

Release tarts from pans, and place on plates and garnish with praline and candied chilli slices. Use the biscuit crumbs on the plate as I did to create "Soil" for the mint. Also use the balsamic reduction as part of plate garnishing in anyway you want. Serve with whipped cream on the side.