+
0 (0)

Category: Sauces and condiments

Cinnamon-cayenne chocolate sauce

Watch rivulets of dark chocolate sauce pour down the curves of a scoop of ice cream or over the low cliffs of a raspberry tart and you get a hint of the transformative power of a good chocolate sauce. Thick ... Read more

Total time: 12 minutes, plus 30 minutes steeping | Makes 1 1/2 cups
Note: Use a chocolate with between 70% and 75% cacao. The sauce can be stored tightly covered in the refrigerator for several weeks. To serve, heat it in a double boiler, stirring occasionally.
  • 1/2 cup heavy cream
  • Pinch sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 vanilla bean split lengthwise
  • 8 ounces chocolate, coarsely chopped
  • 2 tablespoons unsalted butter

Step 1In a medium heavy-bottomed saucepan over high heat, bring the cream, salt and one-half cup water to a simmer, stirring occasionally. Just before it starts to boil, turn off the heat. Add the cinnamon and cayenne. Scrape the seeds from the vanilla bean into the mixture and drop in the pod. Cover and allow to steep for 30 minutes. Remove the bean and return the mixture to the heat, bringing it up to a simmer again.

Step 2Remove the pan from the heat and add the chocolate and butter, stirring constantly with a wooden spoon to incorporate. Keep stirring until the chocolate and butter melt and the sauce is perfectly smooth. Serve immediately, or reheat when ready to use.

Each tablespoon:
74 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 7 grams fat; 4 grams saturated fat; 9 mg. cholesterol; 8 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and condiments
XO sauce
Sweet sesame sauce
Hot red pepper relish
Roast chicken jus