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Chocolate chilli sauce served with fresh fruit
Velvety melted dark chocolate ganache with a kick of cayenne pepper

Chocolate chilli sauce

Author: Flavelo
Recipes Cakes and Desserts Sauces and Gravies
Ancient knowledge of Mexican cuisine echoes in this recipe: cocoa and chilli are not enemies, but best friends. This is not a sweet chocolate topping, but a spicy, deep-flavoured sauce (similar to Mole bases), which makes desserts exciting, but brave experimenters can serve it with roast meats too.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Bain-marie (or heavy-based saucepan): For gently melting chocolate.
  • Whisk: For lump-free mixing.

Allergen Information

⚠️ Milk (cream, butter, traces in chocolate)
⚠️ Soya (often in chocolate)

Instructions

1 ✓

Break the chocolate into a bowl. In a saucepan, heat the cream with the sugar and spices (chilli, salt) to boiling point (but do not boil!).

Tip: The hot cream will be enough to melt the chocolate. [Heat transfer.]
2 ✓

Pour the hot spiced cream over the chocolate. Let sit for 1 minute, then stir until smooth.

Tip: This is the 'ganache' technique. If you stir immediately, it might cool down before the chocolate melts.
3 ✓

Add the soft butter and stir until glossy and velvety.

Tip: Butter adds shine and extra creaminess.
4 ✓

Serve warm. If it cools, it solidifies, but can be reheated over a bain-marie.

Tip: Capsaicin (heat) and sugar together stimulate the taste buds.

Recipe FAQ

The chocolate seized (fat separated). Why?
You overheated it. Chocolate can burn or the emulsion break above 45-50°C. Add a little cold cream and stir fast, it might come back together.

Ingredients

  • 100 g Dark chocolate (min. 70%)
  • 1 tsp Cayenne pepper
  • 1 tsp Chilli flakes
  • 150 ml Double cream (30%)
  • 20 g Brown sugar
  • 30 g Butter
  • 1 pinch Salt