Chocolate and chilli is a great combination, and aji panca’s smoky heat goes fantastically well with the zingy lime and rich chocolate of this dessert. It’s sure to impress if you make it for guests – and you don’t need to tell them that it only took a few minutes to make… it’ll be our little secret!

4 large portions

Ingredients

• 200g good quality dark chocolate (we recommend a minimum 85% cocoa)

• 125ml double cream

• Zest of two limes

• 3 tbsp aji panca paste

Step-by-step instructions

1. Break up the chocolate into pieces. Melt in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Take off the heat.

2. Add 100ml hot water (you can use the water from the pan if you used this method) to the chocolate. The water must be added slowly and gradually to avoid the chocolate splitting. Add the cream and stir well until consistent.

3. Add the chilli paste and most of the lime zest, leaving a little to decorate at the end.

4. Pour into ramekins and leave to set in the fridge for at least 45 minutes before serving.Before serving, sprinkle with the remaining lime zest.