Combine the sweetness and bitterness of dark chocolate with the spiciness of red chili powder, to make a delicious topper for your ice cream or a spicy dipping sauce for xangos.
8oz dark chocolate, roughly chopped (non-baking) We love Lindt Chili Chocolate
1 cup heavy cream
1 ounce butter
1 teaspoon chili powder
Combine chocolate, cream, butter and chili pepper in a heavy sauce pan.
Cook over very low heat until all the chocolate is melted and the mixture is smooth.
Serve warm or cold.
Can be refrigerated for up to 2 weeks and gently reheated.