4 large dried guajillo chillies, stemmed and seeded
4 dried chillies de arbol, stemmed and seeded
½ cup double cream
2 Tbsp glucose syrup*
100g plain chocolate, coarsely chopped
100g milk chocolate, coarsely chopped
½ cup dark rum
4 tsp smooth peanut butter
1 ½ tsp
¼ tsp chipotle chilli pepper powder
Heat pan over a medium-high heat for 2 minutes. Add chillies and toast for 30 seconds per side, or until they begin to blister and change colour. Let saucepan cool slightly then add water to cover chillies and bring to boil. Reduce heat to low then simmer for 30 minutes, until chillies soften.
Remove chillies with kitchen tongs and place in blender. Add 125ml of the chilli soaking liquid, cover and blend on high speed until smooth. Discard the remaining soaking liquid.
Pass the chilli purée through a sieve into a saucepan, then stir in cream and glucose syrup. Bring just to boil on medium heat, stirring occasionally. Remove from heat and add remaining ingredients, stir until chocolate is melted and the mixture is smooth. Garnish with Sesame Seeds.
If glucose syrup is unavailable then substitute with golden syrup.