Chocolate cream with chili peppers, fleur de sel and olive oil Leccino

Chocolate cream with chili peppers, fleur de sel and olive oil Leccino

by Eno-Gastro-Mama

This is the quickest, most delicious and easiest dessert you may wish to prepare! This is what it looked like last Saturday…

Hurry up, the guests are at our door and I haven’t even started to think about the dessert. It is too late to bake some cakes and not a single thing is ready. Luckily, I had a few chilies and fleur de sel, ingredients which immediately made me think of chocolate. Mmmm, this could be delicious! I was right.

The guests were thrilled and I was happy :) To make sure they were not just polite, the next day we tried the same recipe with other guests and they were equally enthusiastic.

Why put salt on dessert? Salt is a flavour enhancer. Fleur de sel or flower of salt is also called “the caviar of salt”. It is richer in natural minerals (calcium and magnesium) in comparison with ordinary table salt, while its taste is milder, more delicate and mineral. Fleur de sel makes the flavour of this dessert more intense and together with chili, olive oil and chocolate cream creates an explosion in your mouth. It is the healthiest and the best salt you can get with higher concentration of natural iodine.

As they say on Solana Nin’s website:

“Fleur de sel is used not only for cooking but also for regulating digestion, alleviating problems during menstrual cycle and menopause, it refreshes the body and reduces the tension, for persons who have magnesium and calcium deficiency. It is harvested only in ideal weather conditions, early in the morning or late in the evening when there is no wind. It appears on the sea surface as thin layers of salt, like flower petals, picked by hand, with the aid of micronic sieves. Fleur de sel is really made with love. Even today, fleur de sel pickers take care of this jewel using the same traditional methods as their ancestors centuries ago.”

Ingredients for 6 persons:

150 g chocolate with 70% cocoa
½ l milk plus one cup
2 egg yolks
30 g starch
115 g sugar
1 tablespoon butter
4 chilies (of different colours, if possible)
Fleur de sel by Solana Nin
Olive oil Leccino


1. Moist the pan you’ll use to heat the milk with a bit of cold water. That way the milk won’t stick to the pan and won’t burn.
2. Melt the chocolate in bain-marie. Keep it warm to remain liquid.
3. Add sugar to ½ l of milk. Heat at low temperature and occasionally stir.
4. In the meantime, beat the egg yolks.
5. Put starch in a cup of cold milk and mix until you get rid of all starch lumps. Add the yolks.
6. When the milk almost boils, add 1.5 dcl of it very slowly to the mixture, stirring like a maniac.
7. Add the diluted mixture to the remaining milk. Keep it at low heat and stir until it thickens.
8. Turn off the heat and, again slowly, add melted chocolate until you get a compact cream.
9. Add the butter, stir and pour into six ceramic pots. Cover with plastic wrap and leave at room temperature.
10. In the meantime, julienne and then dice the chilies, to get pieces as small as possible. Be careful not to choose only very spicy varieties.
11. When the cream has cooled down to room temperature, add a teaspoon of diced chilies and a teaspoon of olive oil on top.
12. Just before serving the dessert, otherwise it will melt down, add a pinch of fleur de sel.

Enjoy! We expect your comments!

Taste of Croatia team


One Response to Chocolate cream with chili peppers, fleur de sel and olive oil Leccino

  1. Courtney 10. 10. 2011. at 6:49 pm Reply

    Mmmm, I LOVE chocolate with chili peppers; much more convenient to do in a rush than tarts or ‘krem snite’ : ) Thank you/Hvala.

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