• 100g dark chocolate drops
  • Large pinch of red chilli
  • 300ml whipped to soft peaks

To decorate

  • 50g creme fraiche 
  • Thin slices of red chili to decorate 
  • Icing sugar, to dust


  1. Melt the chocolate in a large bowl over a pot of simmering water, stir in the chili flakes.
  2. Allow to cool slightly then fold the chocolate into the whipped cream and spoon into glasses.
  3. Allow to chill for three-quarters of an hour or overnight.
  4. To serve put a dollop of cooling Crème Fraiche on top, a slither of red chili and dust with icing sugar.