Bitter Hot Chocolate, Banana-Gingersnap Brulee, Cay

Name: Bitter Hot Chocolate, Banana-Gingersnap Brulee, Cayenne Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped dark chocolate; One 14-ounce can coconut milk; 1 cup heavy cream; 1 cup granulated sugar; 1 tablespoon salt; 1 1/2 teaspoons cayenne; 1 1/2 teaspoons cinnamon; 2 slices fresh ginger; 2 serrano peppers; 3 cups heavy cream; 1/2 cup powdered sugar; 1 1/2 teaspoons cinnamon; 1 1/2 teaspoons cayenne; 3 bananas; 8 to 12 gingersnaps; Granulated sugar, for sprinkling; Cayenne pepper, for sprinkling

Servings: persons

2 cups chopped dark chocolate
One 14-ounce can coconut milk
1 cup heavy cream
1 cup granulated sugar
1 tablespoon salt
1 1/2 teaspoons cayenne
1 1/2 teaspoons cinnamon
2 slices fresh ginger
2 serrano peppers
3 cups heavy cream
1/2 cup powdered sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cayenne
3 bananas
8 to 12 gingersnaps
Granulated sugar, for sprinkling
Cayenne pepper, for sprinkling

1
Special equipment: a kitchen blowtorch
2
For the bitter hot chocolate: Put the chocolate in a large heatproof bowl and set aside.
3
Put the coconut milk, heavy cream, granulated sugar, salt, cayenne, cinnamon, ginger slices and serrano peppers in a saucepan and bring to a simmer, whisking to combine.
4
Pour the mixture over the chocolate in the bowl and let steep until the chocolate is melted and the flavors are married, at least 30 minutes.
5
Remove the ginger slices and serrano peppers.
6
For the cayenne whipped cream: Whip the heavy cream to slightly thickened soft peaks.
7
Sift in the powdered sugar, cinnamon and cayenne.
8
Continue to whip until medium to stiff peaks are achieved.
9
For the banana-gingersnap brulee: Slice the bananas and top each gingersnap with a few banana slices.
10
Sprinkle the bananas generously with granulated sugar and some cayenne pepper and brulee with a kitchen blowtorch.
11
Serve the chocolate warm in bowls with a side of the banana-gingersnap brulee.
12
Dollop with the cayenne whipped cream as desired.

1991

kcal

Calories

125

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups chopped dark chocolate, One 14-ounce can coconut milk, 1 cup heavy cream, 1 cup granulated sugar, and more.

Yes, Bitter Hot Chocolate, Banana-Gingersnap Brulee, Cayenne Whipped Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bitter Hot Chocolate, Banana-Gingersnap Brulee, Cayenne Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions