Prep 5 mins
Cook 5 mins
My favorite new combination! Transforms the ordinary dessert into the subline.
- 1 2⁄3 cups dark chocolate, roughly chopped (not baking chocolate, 8 oz)
- 1 cup heavy cream
- 1 ounce butter
- 1 teaspoon chili powder
- Combine chocolate, cream, butter and chili pepper in a heavy sauce pan.
- Cook over very low heat until all the chocolate is melted and the mixture is smooth.
- Serve warm or cold.
- Can be refrigerated for up to 2 weeks and gently reheated.
Wonderfully different. After seeing the mixing of chocolate and chili powder in the movie "Chocolate" I was intrigued by this recipe. At first I wasn't sure what I thought of the taste, but the chili powder really compliments the flavor of the chocolate, and I kept going back for another taste and another and another and... you get the picture. ;) Anyhow, I made a basic, single layer chocolate cake (Better Homes and Gardens version) and served the slices in a puddle of this sauce with a sprinkling of cinnamon on top. The family loved it. DH and DS ate two helpings. Next time I might try topping the cake with cinnamon whipped cream. Anyway... This is one for the cookbook. THANKS!!!
Really wonderful. It transforms plain old ice cream into some special. I sprinkled candied pecans on top and some real whipped cream and it was a dessert worthy of a restaurant. Thanks.