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Chocolate Chili Pepper Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve warm over chocolate or vanilla ice cream or over cakes, etc. It will thicken when cool, so can also be made into round balls and served as a highly seasoned chocolate truffle.
1/2 pound dark chocolate chips
1/3 cup cream or half and half
1 - 2 tablespoons cocoa nibs
1/2 teaspoon (or more) dried red chili flakes
Combine dark chocolate and cream in a glass measuring cup. Heat in microwave for 30 seconds, stir, and then add another 30 seconds, stir until melted, adding another 30 seconds if needed. Do not over heat, just get it nicely melted and smooth. Stir in the cocoa nibs and chili flakes.
Recipe created 2013-04-23.
