Espelette pepper is believed to have been discovered in South America some 7,000 years ago, long before Christopher Colombus introduced it to Europe. The aztecs used to combine it with cacao to create a drink meant to boost courage!
- 200 g valrhona dark chocolate
- 4 eggs
- 3 tablespoons sugar
- 1/2 teaspoon espelette pepper
- 1 p inch fleur de sel
- 1/4 cup 15% cream
- Melt the chocolate in a double boiler stirring gently.
- Add the cream and the espelette pepper.
- Combining until smooth.
- Separate the egg yolks and the whites.
- Whisk the egg yolks with the sugar until pale.
- Beat the egg whites with a pinch of salt until peaks form, then add the yolk and sugar mixture.
- Finally, stir in the chocolate mixture.
- Divide into ramekins or cups and refrigerate for 2 to 3 hours before serving.
- Add a few mint leaves and a dollop of whipped cream for an extra indulgent touch!