Chili Chocolate Sauce
The origin of chili chocolate sauce can be traced back to Mexican cuisine, where cocoa and chili have been combined for centuries. As early as the 15th century, the Aztecs discovered that cocoa beans and chili were in perfect harmony with each other, and they also used them for chocolate drinks. Today, with its special flavor, chili chocolate sauce is popular in many cuisines around the world, as the sweet and spicy combination provides a unique experience. Served with hot chocolate on a cold winter evening, or drizzled over ice cream, it is a real delicacy. If you want a more intense spicy flavor, you can increase the amount of chili or add fresh chili peppers.
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Ingredients for this recipe
Servings: 4
150
g
Dark Chocolate (70% Cacao)
100
ml
Heavy Cream
30
g
Honey
0.5
tsp
Chili Flakes
0.5
tsp
Cinnamon
20
g
Butter
1
tsp
Orange Zest (grated)
1
pinch
Salt
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Preparation Steps
1
Chop the chocolate into smaller pieces for easier melting.
2
In a small saucepan over medium heat, warm the heavy cream until it's just about to simmer, but don't let it boil.
3
Add the honey, chili flakes, cinnamon, and a pinch of salt to the warm cream. Stir well to combine.
4
Remove from the heat and pour the hot cream over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
5
Stir in the butter and grated orange zest until the sauce is completely smooth and shiny.
6
If desired, strain the sauce through a fine-mesh sieve for an ultra-silky texture.
7
Serve warm over ice cream, pancakes, or alongside cakes and desserts. Refrigerated sauce will thicken slightly but can be easily reheated.
