Habanero Sauced Chocolate Chile Brownies Recipes

CHOCOLATE HABANERO FUDGE

Steps:

• Butter an 8x8-inch glass baking dish.
• Place habanero peppers in a small bowl. Pour sweetened condensed milk over peppers and let sit for 1 hour, stirring occasionally to release heat into the milk.
• Remove habanero peppers from milk and mince one piece of the quartered pepper; discard the rest.
• Place dark and semisweet chocolate morsels, butter, minced habanero, and condensed milk in a large microwave-safe bowl. Cook, stirring once or twice, until morsels are melted, 3 to 5 minutes.
• Stir in chopped walnuts. Pour fudge mixture into the prepared baking dish and refrigerate until set, about 2 hours.

HABANERO HOT SAUCE

Steps:

• Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.
• Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.

JOHN SCROGGINS

Steps:

• 1 In medium sauce pan, combine sugar, water and lemon juice. Make sure sugar is completely moistened. Place pan on medium-high heat. Cook without stirring until the mixture becomes amber in color. Continue to cook until it becomes slightly darker or registers 320F on a candy thermometer. Remove pan from heat. 2 Carefully and slowly, add the heavy cream, stirring carefully as the caramel will bubble up and possibly splatter. Once bubbling subsides, add sea salt and chopped chile. Stir to combine. Allow caramel to cook for at least one hour before using. 3 May be stored in a cooler for up to one month. Warm gently in the microwave to serve.
• 1 Preheat oven to 350F. 2 With a chef's knife, remove the top and bottom of the pineapple (if using fresh), cut from around the core. Dice into small pieces (about 1 inch by 1 inch). 3 In an oven-proof pan sprayed with vegetable oil, toss diced pineapple with sugar and cinnamon. Place the pan in pre-heated oven and roast for approximately 20 minutes or until the fruit begins to take on a golden brown color. Stir occasionally.
• 1 Combine heavy cream, coconut milk and half-and-half with sugar and vanilla bean paste in medium saucepan. Heat over medium heat to dissolve sugar. 2 Prepare an ice bath to cool the custard by placing a smaller bowl inside a larger bowl filled with ice water. Set aside. 3 Place egg yolks in heat-proof bowl and lightly whisk. Set aside. When the heavy cream mixture comes to a simmer, gradually add some to the egg yolks. Whisk to incorporate. Transfer the egg yolk mixture to a saucepan. 4 Continue to cook over medium to medium-low heat, stirring constantly with a wooden spoon. Check the consistency by running your finger down the back of the wooden spoon through the custard. If your finger leaves a trail, the consistency is correct. 5 Strain the custard through a fine mesh strainer into the smaller bowl in the ice bath. Stir in vanilla, pineapple and rum. Stir to facilitate cooling. When the custard has cooled, transfer to a storage container and refrigerate overnight. 6 When ready to freeze the ice cream, spin in an ice-cream freezer according to manufacturer instructions.
• 1 To serve, place a Fairytale Coconut Brownie on each plate. Top with a scoop of ice cream and a spoon of compote. Finish by drizzling a generous spoonful of caramel sauce and a sprinkling of toasted coconut over each portion and serve.

CHILLI CHOCOLATE BROWNIES

Steps:

• Preheat the oven to Gas Mark 5/180C. Mix the butter, sugar, chilli powder and honey until smooth.
• Then, add in the melted chocolate and beat the eggs in, one at a time.
• Fold in the flour, slowly and carefully, then put the mixture into a greased medium square brownie tin and cook in the oven for 40 minutes.
• Leave to cool, before cutting into squares.
• Enjoy!

HABANERO "SAUCED" CHOCOLATE CHILE BROWNIES

Steps:

• Chile puree: Remove stems and seeds from dried New Mexican hot chilies. Soak in simmering water 20 minutes.
• Blend in blender with a small amount of the soaking water to create a paste-like consistency.
• Cream eggs and sugars. Add flour, cocoa powder and Chile paste. Stir well. Stir in melted margarine and melted chocolate chips.
• Add nuts, chocolate chips and vanilla. Mix well.
• Pour into a greased 9 x 9" glass dish and bake at 325 degrees for 35 minutes or until center springs back when touched lightly with a finger.
• Serve topped with whipped cream sprinkled with crushed red Chile flakes and one of Adelina's Red Chile Gummies.