Ingredients

• 2 cups chopped dark chocolate
• One 14-ounce can coconut milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 tablespoon salt
• 1 1/2 teaspoons cayenne
• 1 1/2 teaspoons cinnamon
• 2 slices fresh ginger
• 2 serrano peppers
• 3 cups heavy cream
• 1/2 cup powdered sugar
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons cayenne
• 3 bananas
• 8 to 12 gingersnaps
• Granulated sugar, for sprinkling
• Cayenne pepper, for sprinkling

Instructions

1. Special equipment: a kitchen blowtorch
2. For the bitter hot chocolate: Put the chocolate in a large heatproof bowl and set aside.
3. Put the coconut milk, heavy cream, granulated sugar, salt, cayenne, cinnamon, ginger slices and serrano peppers in a saucepan and bring to a simmer, whisking to combine. Pour the mixture over the chocolate in the bowl and let steep until the chocolate is melted and the flavors are married, at least 30 minutes. Remove the ginger slices and serrano peppers.
4. For the cayenne whipped cream: Whip the heavy cream to slightly thickened soft peaks. Sift in the powdered sugar, cinnamon and cayenne. Continue to whip until medium to stiff peaks are achieved.
5. For the banana-gingersnap brulee: Slice the bananas and top each gingersnap with a few banana slices. Sprinkle the bananas generously with granulated sugar and some cayenne pepper and brulee with a kitchen blowtorch.
6. Serve the chocolate warm in bowls with a side of the banana-gingersnap brulee. Dollop with the cayenne whipped cream as desired.