chill time 30 minutes |
habenero peppers, semi sweet chocolate, heavy cream, espresso coffee granules |
please wear gloves and protect eyes > lots of ventilation |
clean peppers from the top so they are still whole-parboil and allow to cool |
pre-heat oven to 325d.f |
mix whipped cream cheese |
or ricotta (not part-skim) |
very very finely chopped almonds |
raisins roughly chopped |
a bit of sugar or sweetener |
a small amount of buffalo mozzarella shredded |
stuff peppers with cheese mixture |
place on cookie sheet a bit apart |
bake in pre-heated oven 10-15 minutes |
cool |
chill for 10 minutes |
in top of double boiler |
melt semi-sweet chocolate |
and a bit of cream and allow to cool |
remove peppers from oven and plate in a circle with ends at center |
making a 'sunny' design |
drizzle one ring of chocolate around outside of platter |
drizzle chocolate either in a design or just one pepper at a time |
