17 December 2011

The fine people over at Marx Foods have issued another blogger challenge.  The challenge this time was to create a decadent chocolate recipe using one of the following ingredients: fennel pollen, dried Habanero chiles, dried Puya chiles, coconut sugar, granulated candy cap mushrooms, and vanilla beans.

My thoughts immediately gravitated toward the dried chiles.  I love a tiny little bit of heat in chocolate.  A few years ago, Haagen Dazs had a flavor of ice cream called Mayan Chocolate.  It didn't have any chiles in it, but it did have cinnamon, which I had never really had paired with chocolate before.  But having cinnamon in chocolate really opens the door to spicing chocolate up even more.  A year or so ago I made some "Mexican brownies" for a church dinner that involved adding chipotle powder and cinnamon to brownie batter.  So good.

So I knew I wanted to do a spicy chocolate thing, but what?  I tried to make fudge, but it was an epic failure (my second epic fudge failure in the last two months.  I'm pretty sure I am DONE trying to make fudge!).  Then I got the idea to make a spiced hot fudge sauce to go over ice cream and other desserts.  This one was an instant winner!

Spiced Hot Fudge Sauce

2-3 dried Habanero chiles
1 cup sugar
2 tbsp flour
⅓ cup cocoa
¼ tsp ground cinnamon
1 cup milk
2 tbsp butter

Remove the seeds and ribs from the chiles and crumble them into a spice or coffee grinder.  Grind until it becomes a fine powder.  Measure out ⅛ tsp – ¼ tsp, depending on how spicy you want the sauce to be.

In a small saucepan, combine the sugar, flour, cocoa, cinnamon, and chile powder.  Stir to remove any lumps.  Add milk and stir.  Bring to a boil over medium-high heat, stirring constantly. Boil until sauce has reached desired consistency, keeping in mind that the sauce will thicken a bit as it cools.  Remove from heat and stir in butter until melted.

Serve warm over ice cream, cheesecake, pound cake, and anything else you can think of!

It turned out so well and was super duper easy to make.  While it was really good with the ice cream, I had to really restrain myself not to just eat it all off the spoon!  And it's really easy to adjust to your heat preferences. I wanted some spice, but we don't like things too hot, so I used ⅛ tsp.  It was perfect for us.  If you use any more than that, you better like things HOT!

If you think this hot fudge sauce sounds good, please go over to the Marx Foods Blog and vote for it. My recipe is certainly the simplest one on the ballot, but complicated doesn't always mean tastier, right? :)

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  1. What a great idea, my hubby will love this!

  2. That is the sexiest fudge sauce recipe... The first glimpse of that picture brought instant astonishment and saliva! Delicious!

  3. I think that's the first time anyone has called one of my recipes "sexy"! Thanks for your comment, Jeff.

  4. I love hot fudge...you've taken it to a new level for me!

  5. This would be very dangerous to have around. Deliciously dangerous! :)

  6. I love that you used the habaneros! I'm sure the chocolate balanced them out nicely and made for an interesting sundae =)

  7. Looks fab!  Question: Can I bottle this in 1/2 pint jars and will it keep?

  8. Thanks for your comment, Linda. I don't think it would keep for very long unless you preserved it somehow because it does have milk and butter in it. Sorry I'm not much help on that issue! If you try it, let me know how it turns out.