85 g (3 oz) Mexican chocolate (may substitute semi-sweet chocolate and add cinnamon to taste)
2 ml (½ tsp) chimayo red chili powder
25 g (1½ tbsp) fresh whipped cream
25 g (1½ tbsp) toasted pine nuts
In a heavy bottomed saucepan over medium-low heat, heat the cream to 65°C/150°F. Set a glass bowl over the pot of cream and add the chocolates, stirring occasionally until melted. Add the melted chocolate to the warm cream and remove from heat. Add the chilli powder and salt to mixture and whisk until the colour is uniform, about 1 minute.
Transfer the mixture to a stainless steel bowl, and chill in refrigerator for 2 hours, stirring every 30 minutes. Garnish with fresh whipped cream, toasted pine nuts and apricots or sliced, fresh strawberries.