Aphrodisiac Paprika and Pink Pepper Chocolate Ganache

Aphrodisiac Paprika and Pink Pepper Chocolate Ganache

An aphrodisiac dessert perfect to end a romantic dinner for two!

Ingredients for 10 chocolates:

  • 400 g of milk chocolate
  • 150 g of fresh cream
  • 60 g of diced butter
  • 2 teaspoons of sweet paprika
  • 100 g of 75% dark chocolate
  • pink peppercorns to taste

Follow these steps:

Chop the milk chocolate coarsely with a knife and place it inside a bowl. In a saucepan, bring the cream to a boil, then add the paprika and leave to infuse for 5 minutes to low heat.

Pour the cream over the chocolate and mix with a spatula to incorporate the ingredients homogeneously to get to a smooth and velvety ganache. After that add the butter, cold from the fridge, cut into cubes. Stir to mix it entirely.

Cover a rectangular mold (better if it is 14 x 18 cm in size) with plastic wrap and pour the prepared mixture inside. Put in the fridge for minimum 2 hours, until it is completely solidified.

After this time, put some dark chocolate in a water bath to melt. Meanwhile, remove the rectangular cake from the mold carefully to not break it, and place it on a sheet of parchment paper.

Once the dark chocolate is fully melted, take a few spoonfuls and distribute them on the upper surface of the rectangle cake and level it gently with a spatula (better with a metal one).

Let the coverage of the cake solidify in the fridge again for minimum 30 min, then turn the cake upside down and proceed the same way for the other side, covering it with some extra melted dark chocolate. Before putting it in the fridge the 3rd time, sprinkle the top with ground pink peppercorns, applying gentle pressure with your fingers to make it stick onto the cake. Refrigerate for about 20 minutes more, or until the chocolate has become solid.

Time to cut it. You can choose the shape you prefer for your chocolates. We suggest to cut the cake into regular squares with a sharp knife (better if it is placed in the fridge as soon as you put the cake to refrigerate for the last time, it will be easier to cut it). Make sure you clean the knife with kitchen paper after every cut, so that your next cut will be precise and clean as the previous.

You can keep these chocolates in the fridge for a maximum of 5 days, stored inside an airtight box. Enjoy!

Fancy hint:

Instead of the pink peppercorns, you can also try the Red Kampot pepper.

If you like to give a more fruity tone, try the Szechuan Pepper or the Japanese Sancho: your chocolates will taste totally different!

Accompany with a glass of sweet sparkling wine (or Prosecco) for an extraordinary conclusion of a romantic dinner.

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

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