Preparation

1. The day before, make the chilli chocolate ganache: chop the chocolate and place in a glass bowl with the Le Guérandais Organic Espelette Chilli Ground Salt. Melt in the microwave on low power, keeping a close eye on it.

2. Bring the cream and butter to the boil, then pour over the chocolate and mix to obtain a smooth ganache. Pour into ice cube trays or small-diameter flexipan molds. Freeze for at least 6 hours.

3. The next day, make the dough: melt the chocolate pieces with the butter in the microwave. Beat the eggs with the sugar in a mixer until the mixture whitens. Stir in the melted chocolate, then the sifted flour.

4. Butter and flour stainless steel circles (or ramekins). Place on a baking sheet lined with parchment paper.

5. Fill them halfway with pastry. Turn out the ganache half-spheres and place them in the pastry, pressing them in slightly. Cover with the remaining pastry, but do not fill more than 3/4 of the molds.

6. Place in the freezer for at least 4 hours.

7. Bake at 180°C without defrosting for 25 min. Leave to cool for 8 min when removed from the oven.

8. Unmold and serve immediately, adding an extra pinch of Le Guérandais Organic Espelette Chilli Ground Salt.