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...
250ml cream
250g dark chocolate, finely chopped
25g butter
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?
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