Chocolate Habanero Sauce
Makes 3 generous cups
Last year when I was working on the Chocolate Empanada recipe, I thought that I would like a chocolate sauce to go with them. Once I finished the recipe, even for me, the ultimate chocoholic, it was over the top. I decided to hold onto this recipe until strawberries came into season and I could pair it with the Strawberry Tequila Ice Cream.
1/2 cup heavy cream
3/4 cup corn syrup
1 fresh habanero chile – cut 2 slits into the chile
12 ounces 70% chocolate, roughly chopped
1/4 cup rum
2 teaspoon vanilla extract
In a medium size (4 quart) saucepan, combine heavy cream and corn syrup. Add the habanero and set over medium heat. Let come to a simmer, stir occasionally. Stir in the chocolate and remove from the heat. Stir frequently until all the chocolate has melted. Remove and discard the chile. Stir in the rum and the vanilla. Transfer to a resealable container and refrigerate until ready to use. Reheat in the microwave to warm to a drizzleable consistency.