My spicy homemade Mexican Chocolate Sauce that pairs perfectly with a simple spade of Vanilla Gelato. Happy Cindo de Mayo Day! Recipe after the jump...
Ingredients:
1 bar (100 g) dark chocolate, chopped
1/3 cup whipping/heavy cream
1 tablespoon butter (unsalted)
1/4 cup pure maple syrup
pinch of fine sea salt
1/8 teaspoon pure ground cinnamon
1/8 teaspoon ground red cayenne pepper
pinch of espresso powder (or instant coffee)
Directions:
Using a double-boiler, over barely simmering water, whisk the chocolate, whipping cream, butter, maple syrup, and sea salt until smooth (about 4 - 5 minutes). Off the heat and gently whisk in the cinnamon, cayenne pepper, and espresso powder. Cool for 10 minutes. Serve warm (or completely cooled) over a scoop or spade of vanilla ice cream or gelato.
