For the bitter hot chocolate: Put the chocolate in a large heatproof bowl and set aside.
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.
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.
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.
Serve the chocolate warm in bowls with a side of the banana-gingersnap brulee. Dollop with the cayenne whipped cream as desired.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.