Spicy Chocolate Sauce | Print |
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Makes about 2 cups

  • 1 cup granulated sugar
  • 1 cup light agave nectar (or light corn syrup)
  • 4 ounces unsweetened chocolate, finely chopped
  • ¼ teaspoon salt
  • 1/2 cup Dutch process unsweetened cocoa powder
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 1/4 cup heavy (whipping) cream
  • 1 tablespoon pure Mexican vanilla extract
  • 4 teaspoons powdered ancho chile (such as McCormick brand)
  • 1/2 teaspoon ground Mexican cinnamon (ceylon cinnamon)
  • 1/4 teaspoon cayenne
1. Combine sugar, agave nectar and ¼ cup water in medium-size saucepan. Heat to a boil. Cook and stir until sugar is dissolved.  Put a lid on pan and simmer 1 minute without stirring.
2. Remove from heat. Stir in chocolate and salt. Let stand until chocolate has melted, then whisk smooth. Whisk in cocoa powder until smooth. Stir in remaining ingredients until incorporated.
3. Store the sauce in a tightly-covered jar in the refrigerator. Reheat opened jar in a pan of simmering water, stirring, until hot. Serve hot.