Tequila Chillies

Chillies soaked in tequila to remove heat, then stuffed with zesty white chocolate ganache and dipped in tempered chocolate.

Vegetarian Spicy Chocolate Tequila Party Food

Estimated Nutrition

Calories

280

kcal / serving

2240.2 kcal total

Carbs

27.3g

per serving

218.4 g total

Fat

17.4g

per serving

139.1 g total

Protein

2.9g

per serving

22.8 g total

Cook Time

minutes

Serves

chillies

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

White Chocolate

chopped, for ganache

300

White Chocolate

chopped, for tempering

Dairy

Double Cream

Unsalted Butter

chopped

Fruits

0.5

piece

Lime

zest and squeeze of juice

Liquids

Silver Tequila

split into 2 tbsp and 1 tbsp

NutsSeeds

tsp

Flaked Sea Salt

Vegetables

piece

Green Chilli

mild or spicy, deseeded

Method

Cut a lengthwise slit in each chilli and remove all seeds.

Dip chillies in tempered chocolate, sprinkle with salt, and set in the fridge on parchment paper.

Temper 300g white chocolate by heating to 42°C and then cooling to 27°C.

Stuff each chilli with half a teaspoon of ganache and refrigerate.

Whisk in 15ml tequila, lime zest, lime juice, and butter until smooth, then chill overnight.

Melt cream and 50g white chocolate together in a bowl over 5cm of simmering water.

Place chillies in a container with 30ml tequila and soak for 48 hours.