Chocolate and Peanut Butter Rice Treats

Ingredients

 * 100ml Cream
 * 150ml Milk
 * 250g Dark Bitter Chocolate
 * 80ml Olive Oil
 * 20ml Grand Marnier
 * Flor de Sal

Raspberry & Red Pepper jelly:


 * 2 Red Peppers 200g Pureed Raspberries
 * 10ml Raspberry Vinegar 2
 * Gelatine Leaves 100ml
 * Water 50g
 * Sugar

Directions
Roast the red peppers in a hot oven or place under a hot grill. Cook until the skin starts to blister and blacken slightly. Place in a bowl and cover tightly with cling film. Make sure it is air tight. The steam will help to remove the skin. When cold enough to handle, peel off the skin and discard the seeds. Place the peeled peppers in a blender and blend to a puree. Soften the gelatine in a little cold water. Bring the sugar and water to the boil. Squeeze gelatine dry and add to the sugar syrup. Remove from the heat and whisk until the gelatine has dissolved. Add the red pepper, raspberry puree and vinegar. Allow to set in the fridge for at least 6 hours.