For ➋50 cl boiling water
1 chilli pepper, cut in half, seeds removed
125 cl light cream (or non-skimmed milk)
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
250 g bittersweet chocolate, crushed
2 tbs sugar (or honey)
1 tbs ground almonds
whipped cream*
Boil water in a large saucepan. Add pepper and cook until reduced to 25 cl. Remove pepper. Strain water.
In a saucepan heat cream over medium heat. Add vanilla bean and cinnamon stick. When bubbling, lower the heat. Add chocolate and sugar. Whisk until melted. Take of heat. Remove vanilla bean and cinnamon. Add chilli flavoured water to taste.
Serve in small cups, with (crushed) almonds or hazelnuts and a dot of whipped cream.
In a saucepan heat cream over medium heat. Add vanilla bean and cinnamon stick. When bubbling, lower the heat. Add chocolate and sugar. Whisk until melted. Take of heat. Remove vanilla bean and cinnamon. Add chilli flavoured water to taste.
Serve in small cups, with (crushed) almonds or hazelnuts and a dot of whipped cream.
*Optional.
**Replace half of the cream with strong coffee to change the taste to mocha.
When the gypsy Roux, played by Johnny Depp, receives his favourite kind of chocolate from Juliette Binoche in 'Chocolat', it's a kind of chocolat chaud, reminiscent of the original Maya chocolate drink. This brew was suggested at What's Cooking.
