Chocolate ice cream with red pepper and cherries

Name: chocolate ice cream with red pepper and cherries
Total time: 40 min
Yield: 4
Ingredients: 50 gram pecans; 250 gram dark chocolate; 3 Red pepper; 1 fresh ginger; 75 milliliters whipped cream; 2 tablespoon cognac; 500 milliliters chocolate icecream; 100 gram cherry; 1 tablespoon ginger ball in syrup

Ingredients

Directions

Roast the pecans in a dry, hot frying pan. Chop half of the nuts coarsely.
Melt 150 grams of chocolate au bain-marie.
Cut 1 red pepper without seeds into small pieces. Halve the other peppers in length and remove the seed lists.
Mix the chopped pepper, grated ginger, whipped cream and brandy through the melted chocolate.
Rinse the molds with cold water, pour in the chocolate mixture and put them in the freezer.
Let the chocolate ice cream soften slightly and scoop the cherries, ginger shavings and chopped pecans.
Fill the molds from the freezer with this mixture. Put back in the freezer to stiffen.
Melt the rest of the chocolate, dip half of the red peppers in it and allow to dry.
Immerse the molds in hot water for a few seconds and pour the ice on plates.
Garnish with the rest of the nuts and the chocolate peppers.