- 100g/3½oz milk chocolate, chopped
- 1 red chilli, chopped
- 300ml/½ pint double cream, whipped to soft peaks
- icing sugar, to dust
- Place the chocolate into a bowl set over a pan of gently simmering water and heat, stirring occasionally, until melted.
- Stir in almost all of the chilli. Remove from the heat and leave to cool slightly.
- Fold the melted chocolate into the whipped cream in a large bowl, then spoon into a serving dish. Chill until needed.
- To serve, scatter with the reserved chilli and dust with icing sugar.