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Spiced chocolate sauce served with pastries
Decadent dark chocolate sauce with a hint of chilli and cinnamon

Spiced chocolate sauce

Author: Flavelo
Recipes Cakes and Desserts Sauces and Gravies
Pairing chocolate and chilli goes back to ancient Aztec culture. In this modern dessert sauce, capsaicin (chilli's heat) excites heat receptors, amplifying warmth of chocolate and cinnamon. Not simple melted chocolate, but 'ganache' based emulsion where cream and cocoa butter form silky mixture.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 6 servings
🔥 Calories 190 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan
  • Whisk

Allergen Information

⚠️ Milk

Instructions

1 ✓

Break chocolate into small, uniform pieces in bowl.

Tip: Small pieces melt faster and more evenly in hot cream. (Heat transfer).
2 ✓

Heat cream with honey and salt to boiling point, but do not let boil vigorously.

Tip: Hot cream will melt chocolate. Salt highlights chocolate flavour. (Flavour enhancement).
3 ✓

Pour hot cream over chocolate. Let stand 1 minute for heat to penetrate pieces.

Tip: Resting softens chocolate, making emulsification easier.
4 ✓

Whisk until smooth, working from centre outwards. Add chilli, cinnamon, vanilla.

Tip: Mixing creates emulsion between watery-fatty phase of cream and cocoa butter. (Stable emulsion).
5 ✓

Serve warm, or chill for thicker cream.

Tip: On cooling cocoa butter crystallises, making sauce thicker.

Recipe FAQ

Chocolate seized (lumpy).
Probably overheated chocolate or drop of water got in. Use whisk and add little more cream.
Too runny.
Will thicken significantly on cooling. If runny when cold, melt in more chocolate.

Ingredients

  • 150 g Good quality dark chocolate (min. 60%)
  • 200 ml Whipping cream (min. 30%)
  • 20 g Honey
  • 1 tsp Chilli flakes (or pinch cayenne pepper)
  • 1 tsp Ground cinnamon
  • 5 ml Vanilla extract
  • 1 pinch Salt