Mexican Chilli Chocolate Stacks Recipe | Tequila, Lime, and Chilli Enriched Perfection

dark chocolate

🥗Healthier: dark chocolate with less sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often more affordable and still provides a rich flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar can be less expensive and adds a distinct flavor.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Store-bought options can save time and be more economical.

Melt 30 grams of butter in the microwave.

Break 6 chocolate digestives into small pieces, crushing any large bits between your fingers.

Mix the crushed chocolate digestives with the melted butter until well combined.

Line 4 small rings with the mixture, pressing it down firmly with your hands or a rolling pin to create a level base.

In a bowl, break 125 grams of dark chocolate into pieces and add 15 grams of butter.

In a saucepan, combine 25 grams of caster sugar, 100 ml of double cream, and a few drops of vanilla extract, then heat until just simmering while stirring to dissolve the sugar.

Pour the hot cream mixture over the chocolate and butter, stirring until a silky ganache forms.

Add a shot of tequila, the juice of half a lime, and half a teaspoon of dried chili flakes to the ganache, mixing until smooth.

Spoon the ganache into the lined rings and refrigerate for at least 1 hour, preferably 2, to set.

After chilling, carefully remove the stacks from the rings, shaking and warming if necessary.

Plate the stacks and trim the edges if needed.

Serve with a scoop of vanilla ice cream and sprinkle with lime zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens