(this recipe makes 4 servings)

- 200g of dark chocolate (preferably with at least 70% cocoa solids)
- 150ml of double cream
- Half a Bhut Jolokia chilli
- 5 eggs
- 4 teaspoons of caster sugar
- A few squares of white chocolate

1. Using a heatproof bowl over a pan of simmering water, or equivalent melt the broken dark chocolate gently, without stirring.

2. Put the double cream in a different pan and add the roughly chopped Bhut Jolokia, bring to the boil slowly before removing from the heat

3. Meanwhile, separate the egg whites from the egg yolks, setting aside the yolks and adding the whites to a large mixing bowl

4. Beat the egg whites until they are beginning to turn fluffy, then add the caster sugar and continue beating until stiff peaks form

5. Strain the cream into a bowl to remove pieces of Bhut Jolokia, then add the melted chocolate and stir until combined

6. Add a spoonful of the egg whites to the chocolate-cream mixture to lighten it, stir in well

7. Add the chocolate / cream to the egg whites in batches, folding (not stirring) it in with a metal spoon, continue until it is all combined

8. Dish up into single bowls and chill for an hour minimum

9. Before serving garnish with grated white chocolate

The real secret of this recipe is that the chilli heat comes from the ‘chilli-water’ that you make before baking, so you can control the potency.

Ingredients:

Cupcakes:

- One small Bhut Jolokia chilli
- 3 eggs
- 1 cup of butter (softened)
- 1 cup caster sugar
- Half a cup of milk
- 1 and a Half cups self raising flour (sifted)
- 1 teaspoon vanilla extract
- 100g dark chocolate pieces
- 1 tablespoon cocoa powder

Icing:

- 100g dark chocolate, chopped
- 20g butter
- Third cup thickened (heavy) cream
- remaining chilli-infused water
- chillies for decoration

Directions

1. Preheat oven to 160c. Line a twelve cupcake pan with cupcake papers. Slice the Bhut Jolokia down the centre, and remove seeds, then place the chillies in a cup with quarter cup of hot water to soak for ten minutes. In a medium-sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.

2. Add milk, flour and vanilla, and stir to combine. Add the dark chocolate, cocoa powder and half of the chilli infused water and combine. Beat with an electric mixer for 2 minutes, until light and creamy.

3. Divide the mixture evenly between the cupcake papers. Bake for eighteen to twenty minutes until they have risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Icing:

1. Meanwhile, combine the chocolate and butter in a medium-sized saucepan over a medium heat. As the mixture begins to melt, reduce heat to low, stirring constantly, until melted.

2. Remove from heat, add cream, remaining chilli water and stir. Rest for ten minutes: the mixture will be firm and velvety in consistency. Put in a piping bag with a small plain nozzle and pipe onto cakes. Top with small fresh chillies.

Makes 12

Ingredients:

- some Bhut Jolokia chillies (dried, powder, flakes or fresh)
- 1/2 cup finely chopped onion
- 2 cloves of garlic, finely minced
- 1 medium carrot
- 1 lemon
- 1 1/2 tablespoon of vegetable oil
- 1/4 tablespoon ground cumin
- 1/3 cup white vinegar
- pinch of salt & black pepper

If you are familiar with the Bhut Jolokia then you will know that you need to be sensible with it or else you will make the sauce too hot. (the problem with having the sauce too hot is that if you intend to cook with it, you cannot use that much of it and thus it cant get evenly distributed throughout the meal, and if you use enough of the sauce to distribute, it’ll be too hot to eat!!)

Cooking Instructions

- put all of the ingredients in a blender on high and blend until smooth.
- add the sauce to a sauce pan and bring to a boil.
- reduce the heat and simmer for approximately 7 minutes
- cover and leave to cool
- put into the jar or bottle you want
- it should keep for 2 weeks at least

We are cookery pioneers – there are not many people that can come up with such innovative cooking tips as we can, this took years of perfection, practice and should not be tried by anyone with out cutting edge cookery skills! Ahem.

Ingredients:

1. Bread – two slices per person
2. Cheese slices (we like cheddar) – Five healthy slices
3. Bhut Jolokia Chilli – One Quarter

Instructions:

1. Place the cheese slice on one slice of bread and place finely chopped Bhut Jolokia chilli on top of the cheese slices
2. Cover with the other bread slice
3. Toast it in sandwich maker.
4. Bhut Jolokia Cheese On Toast can be served with tomato sauce / ketchup or a condiment of your choice.

Radical eh???

The Recipe

This recipe can be used with any dried chilli – however we like using Bhut Jolokias because of the crazy heat that they bring to spicy cocktails.

Try using this to add a bit of zing to your Bloody Marys!

Ingredients:

Directions:

1. Always put on gloves before handling Bhut Jolokia chillies.

2. Sort through your Bhut Jolokia chillies for the one with the best looking one that can fit through the mouth of the bottle.

3. Remove the seeds, inner ribs (if you leave the ribs in they’ll float) and stems from the Aji Panca & Pasilla Negro chillies.

4. Chop up the Aji Panca & Pasilla Negro. Leave the Bhut Jolokia chilli whole for both presentation and short term heat control purposes.

5. Add diced chillies and ghost chilli to your vodka. Let it steep for 2 – 3 days.

This will make you 1 litre of spiced vodka.

Warning:

Your Bhut Jolokia Chilli Vodka will get hotter the longer it steeps. The heat was noticeable even after a couple hours. Two weeks later, it had some serious kick (but still tolerable).

To control the heat, taste it every couple days and strain out the chillies once it’s as hot as you like, or regularly consume and replace part of the vodka in the bottle with fresh vodka (it’s a tough job, but somebody’s got to do it!!).