These Desserts Pack Some Serious Heat

Desserts needn’t solely be sweet. Chilli adds a bite that instantly amps the excitement factor.

Sugar and spice is all that’s nice, but chilli always makes it better! If you’re perplexed by that statement, allow us to explain: our purpose in gathering here today is to share our love for desserts that pack some heat. We don’t mean in terms of temperature, but flavor.

When chilli meets chocolate, it’s like a pairing of almost mythical proportions. If the kitchen was a high school clique from the movies, then these two would be the power couple no one expected would have anything in common with each other, yet seem completely besotted with each other.

Jalapeños, chipotle and cayenne peppers are just a few options when it comes to adding a spicy kick to desserts. The smoky chipotle, for instance, is capable of adding depth to conventional chocolate desserts, while the jalapeño’s heat complements a pulpy mango or pineapple.

Okay, so how does one incorporate chilli into desserts? This can be done in a number of ways. One method involves fusing cream, milk and even butter with chilli, by heating them gently. The golden liquid can then be used in creams, custards, sauces and ice creams.

The second approach is to puree chilli and mix it in batters, or in ganaches for cakes. Be unafraid of experimentation and do remember that creamy desserts like mousses, puddings or truffle make the heat shine through.

We would highly advise cooks to keep dietary preferences and restrictions in mind while incorporating chilli into desserts. In the case of vegans, explore options like chilli-infused coconut milk or almond milk-based desserts.

Spicy Hot Chocolate

Make yourself this fragrant cup of spice laden hot chocolate.

Ingredients:

• 3 ounces bittersweet chocolate, chopped
• 2 tbsp cocoa powder (unsweetened)
• 2 tbsp sugar to taste
• ⅜ tsp nacho chilli powder to taste
• 1¾ Whole milk
• 1/4 cup heavy cream
• 1 cinnamon stick
• 1 tsp vanilla extract
• (Optional) marshmallows/ whipped cream

Ingredients:

• 3 ounces bittersweet chocolate, chopped
• 2 tbsp cocoa powder (unsweetened)
• 2 tbsp sugar to taste
• ⅜ tsp nacho chilli powder to taste
• 1¾ Whole milk
• 1/4 cup heavy cream
• 1 cinnamon stick
• 1 tsp vanilla extract
• (Optional) marshmallows/ whipped cream

Spicy Carrot Cake

Ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup brown sugar
• 1 tbsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp all grounded spices
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 tsp salt
• 4 eggs
• 11/2 cups grated carrots
• 8 oz carol puree
• 1 cup shredded coconut (slightly sweetened)

For Cream Cheese Frosting

• 12 oz cream cheese (room temperature)
• 1/2 cup butter (also room temperature)
• 4-4.5 cups powdered sugar
• 2 tsp vanilla extract
• Salt to taste

For the Topping:

• Toasted coconut
• Crushed pecans

Instructions:

• Preheat oven to 350 degrees, spraying two 9” cake pans with cooking spray
• Sift flour, granulated sugar, brown sugar, baking soda, cinnamon nutmeg, cloves, all spice mix, and salt. Set aside.
• In another bowl whisk eggs, veggie oil, and vanilla extract. Stir wet ingredients into the dry ones, mixing until just combined.
• Split batter evenly between the two cake pans and bake for 40-50 mins,
• Now for the topping, in a 300-degree oven, toast 2 cups of coconut and 1 cup crushed pecans on a sheet meant for baking. Spread out, forming an even layer, for 8-12 minutes.

For Frosting:

• Beat butter and cream cheese (1-2 minutes)
• Slowly add in powdered sugar, beginning with four cups. Add in vanilla extract and salt (to taste)
• In case the frosting is runny, introduce 1/2 cup powdered sugar
• Place one cake on a plate and spread 1/2 cup of frosting over the cake.
• Add the second layer on top, and spread the reminder frosting.
• Finish the process with the help of crushed pecans

Mexican Hot Chocolate Pie

Ingredients:

To make the crust you’ll need:

• 2 cups Biscoff cookie crumbs
• 1/4 tsp cinnamon
• 2 tbsp brown sugar
• 8 tbsp melted butter (unsalted)

For the filling:

• 8 ounces dark chocolate (chopped)
• 2 tbsp cornstarch
• 1 egg
• 1/8 tsp ancho chilli powder
• 1/4 tsp cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp salt

Method:

• For crust, pulse Biscoff cookies, cinnamon, and brown sugar to make fine crumb. Place dry mixture in a large bowl. Add melted butter; fold until evenly moistened.
• Press mixture into bottom of the pie dish, covering the bottom and sides
• Refrigerate crust for 30 minutes. Now preheat oven to 350 °F.
• Bake empty crust for 10-12 minutes (until golden brown)
• To assemble, combine chocolate in a small saucepan over low heat.
• Whisk till the chocolate has melted.
• Pour this mixture into a small bowl; fold in cornstarch and egg, whisking until combined.
• Next, add in the ancho powder, cinnamon, and ginger.
• Pour this mixture into par-baked pie crust.
• Bake till it passes the toothpaste test (approximately: 35-40 minutes)
• Cool and serve!