• 600g white chocolate
  • 500ml whipped double cream
  • 250g mascarpone
  • 300g Philadelphia cream cheese
  • 400g chin chin (Nigerian cookie)
  • 150g chili infused butter
  • 1/2 tsp chili powder
  • 1 yellow scotch bonnet (finely chopped and deseeded)
  • Raspberry coulis, to serve


  1. Place the chin-chin in a food processor and blend to a fine crumb.
  2. Add butter gradually to make sure mix is not soaked or too crumbly.
  3. Add the biscuit mixture to a cake tin and pat flat.
  4. Leave to set in the fridge for about 30 minutes.
  5. Begin melting the chocolate in a glass bowl over a small pan of hot water on low heat. Stir occasionally to prevent sticking.
  6. Mix the soft cheese and mascarpone cheese with a whisk; hand or electric.
  7. Add double cream, chili powder, fresh chili, and whisk.
  8. Finally, add melted chocolate to the mixture and whisk the mixture until smooth.
  9. Spoon the mixture over the cooled and set biscuit base.
  10. Return to the fridge to cool for 8 to 24 hours, until the topping is set.
  11. Drizzle with raspberry coulis when serving.