When I saw that chilli was the guest ingredient for October’s We Should Cocoa challenge I knew just what to make. I have a very vivid memory of making a sort of chewy chocolate chilli-infused biscuit from a recipe a work colleague gave me about eight years ago. I remember making them really well in the kitchen we lived in then, which was painted lime green with blue cupboards (the landlord later moved back in, poured lots of money into a reno job and the kitchen won awards for its more tasteful colour scheme. But I digress.) Anyway, with approximately eight house moves in two hemispheres since then, the recipe seems lost forever. But that’s not such a bad thing, because I came up with this addictively good sauce instead.
Chocolate Chilli Sauce
Pour this over ice cream, eat from a spoon or let set in the fridge, then roll teaspoonfuls into truffles. You won’t regret it…
250g dark chocolate, finely chopped
1tsp chilli powder – you can always add more at the end, but go gently to start with
Put everything into a small pot and melt together over very gentle heat (use a double-boiler if you have one). Stir constantly until smooth. Taste for hotness and add more chilli if you are a real hothead. If you’re not using it straight away as a sauce, decant into a sterilised bottle and store in the fridge for up to two weeks. Warm gently before serving.
Have a sweet, sweet weekend everyone. My workmates have co-opted me into running a relay up some of Wellington’s finest goat tracks. Is it too late to sprain my ankle?