Lilikoi & Thyme

Chocolate, while tempting in nearly any state, becomes irresistible to me when it’s got a hint of heat.  A spicy hot chocolate (a la the movie Chocolat) is an incredible treat for a blustery winter afternoon. But, as the weather is finally warming up and beginning to look like Spring, it’s time for a cool, smooth luscious dessert with a kick.  I served this recipe to two of my very willing recipe taster friends, one of whom got the bowl with an, ahem, very healthy sprinkle of cayenne pepper garnish. He was sweating, licking the spoon, cursing, licking the bowl–that’s all to say, be gentle with the cayenne. It’s addictive and intense, and it’s easy to go overboard.

Spicy Chocolate Pudding

• 1/4 teaspoon cayenne pepper, more to taste
• 2 2/3 cups whole milk
• 3/4 cup sugar
• 1/4 cup cornstarch
• 2 egg yolks
• 8oz bittersweet chocolate, chopped
• 1/4 teaspoon cinnamon
• 1/2 teaspoon allspice
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream with 1 tablespoon sugar, for whipping

Serves 4

Sprinkle  1/4 teaspoon powdered cayenne over the milk in a small saucepan.  Scald the milk, bringing it to just below the boiling point, then let it cool to room temperature, steeping the pepper in the milk. When cool, whisk the egg yolks into the milk.   Combine the sugar and cornstarch with a pinch of salt in a small bowl, sifting the cornstarch if pebbly. Transfer the sugar mixture to a larger saucepan and, whisking constantly over medium heat, gradually add the milk. Once all the milk has been incorporated, add the chopped chocolate, cinnamon and allspice, and whisk until the chocolate is melted and the mixture comes to a boil. Continue to whisk as the mixture thickens, about 1 minute longer, then remove from the heat.  Stir in the butter and vanilla.  Taste, and adjust with more cayenne to taste.  If any lumps have formed, push the hot pudding through a strainer, then spoon it into serving bowls.  To prevent a skin from forming, press plastic wrap directly against the surface of the pudding.  Chill until cold, about 30 minutes in the freezer or an hour in the refrigerator.

Meanwhile, whip the heavy cream with 2 tablespoons sugar until it holds soft peaks.  When ready to serve, top each bowl of pudding with a dollop of whipped cream and garnish with a (conservative) sprinkle of cayenne or a dried chili pepper.