2/3 cup Water
1/4 cup + 1 tbsp Granulated Sugar or Evaporated Cane Juice
2 tbsp Light Corn Syrup
1/3rd cup Semisweet Chocolate Chips
One 3” Cinnamon Stick (Cassia)
1 small Dried Ghost Chile (can substitute other dried chilies)
The flavors of uber-hot ghost chile, cinnamon and chocolate pair incredibly well. Surprisingly, this sauce isn’t blow-your-sinuses-out fiery. The flavor is dark-chocolate with extra depth from the cinnamon, a bit of smokiness from the ghost chili, and then a pleasantly warm-savory-slightly spicy finish.
  • Combine all ingredients in a small sauce pan and bring the mixture to a boil.
  • Remove the pan from the heat.  Extract & discard the ghost chile.
  • Let the sauce cool until just warm. Extract & discard the cinnamon stick.
  • Strain the sauce & move it to a sealed container in the refrigerator.
  • Let the sauce chill, then use it to sauce your favorite desserts!
  • Note: if the sauce comes out too thick or thickens during storage, it can be thinned with a little water.
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3 Responses to Chocolate Ghost Chile Ice Cream Sauce

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  2. Pingback: Ghost Pepper Salt: The Nuclear Option |

  3. A.j. Drew says:

    I substituted goat milk for water and played with the pepper types a bit. Your recipe is great with Trinidad Moruga Scorpion, Carolina Reaper, and other super hots. I cut the seed area out, flush with cold water and then I can use twice the pepper without making twice the heat. It really helps bring out the flavor.

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