Chocolate plays well with other ingredients, especially spice. I love using Carolina Reaper peppers, but they are no joke! Be careful when you’re cooking with and eating them. I love them so much, I even grow them at home and keep them in my freezer. This chocolate sauce is delicious on its own or served simply over ice cream. Note: When handling Carolina Reaper peppers, paste or powder, use food prep gloves and an eye cover to avoid skin or eye contact, and wash hands thoroughly after use.
| Level: | Advanced |
| Total: | 15 min |
| Active: | 10 min |
| Yield: | 1 1/2 cups |
Ingredients
- 240 grams heavy cream (1 cup)
- 60 grams corn syrup (1/4 cup)
- 57 grams unsalted butter (4 tablespoons)
- A pinch of sea salt, optional
- 225 grams 60% chocolate, chopped (1 1/2 cups chopped; see Cook’s Note)
- 1 to 3 teaspoons Carolina Reaper paste (pureed Carolina Reaper peppers), powder or dried peppers processed in a food processor, or to taste depending on how hot you want this (see Cook’s Note)
- Few grinds of freshly ground black pepper
Instructions
- Bring the cream, corn syrup, butter and sea salt, if using, to a boil in a small saucepan.
- Put the chopped chocolate, Carolina Reaper paste or powder and black pepper in a medium bowl, pour the cream mixture over it and allow to melt for 5 minutes. Whisk well, until smooth and glossy. Alternatively, blend with an immersion blender until smooth and glossy. Strain into a medium bowl to get rid of any Reaper pepper seeds or skins. Finish with sea salt if desired.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 848 |
| Total Fat | 67 g |
| Saturated Fat | 41 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 5 g |
| Sugar | 65 g |
| Protein | 6 g |
| Cholesterol | 130 mg |
| Sodium | 89 mg |