Chili Chocolate Bao Buns
The combination of chocolate and chili has existed since the Aztecs, who have been flavoring their drinks with spicy spices for hundreds of years. In modern gastronomy, this pairing is experiencing a renaissance again, especially in the form of desserts. In this recipe, the bao bun brings the oriental technique that perfectly complements the intense, creamy chocolate and the warmth of the spicy chili. As the steamed dough gently cracks from the spoonful of molten chocolate, and a slight spiciness remains in the mouth after the first bite - this experience is extraordinary. At the same time surprising and homely. For the perfect result, always adjust the amount of chili to your own taste and use high-quality chocolate. This dessert is a great choice for the end of a special dinner or if you want to show something new to your guests.
Ingredients for this recipe
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Preparation Steps
1
Break the dark chocolate into smaller pieces and place in a heatproof bowl. Heat the heavy cream in a small saucepan, but do not boil. Once heated through, pour over the chocolate.
2
Wait a minute, then stir the chocolate and cream until smooth, creating a glossy, homogeneous cream. Then add the ground chili and mix thoroughly. Tip: If you prefer a milder flavor, use only a pinch of chili.
3
Steam the bao buns: place them in a bamboo or metal steamer lined with parchment paper, then steam over boiling water for 5-6 minutes, until completely soft.
4
Carefully open the warm bao buns and spoon in a portion of chili chocolate cream. The cream should be warm, but not hot, so that the dough does not get soggy.
5
Serve immediately, while the bao is warm and the chocolate is slightly runny. Tip: The quality of the dark chocolate is crucial – use at least 60-70% cocoa chocolate for an intense flavor.
