Rich and fire-filled…
Habanero chocolate sauce is a healthy step up from our cayenne chocolate sauce recipe. Habanero pepper ranges 100,000 to 350,000 Scoville heat units while cayenne a “mere” 30,000 – 50,000. Cayenne is plenty hot for most people, so know that going in. Habanero has serious extra-hot kick.
That said – if you love extra spicy foods and rich chocolate, this is a pairing made in heaven. It’s delicious poured on ice cream, spread on chocolate cake, or drizzled on fruit (habanero chocolate strawberries are wicked good). Habanero pepper powder is not easy to source in brick and mortar stores (but we carry it for sale as a PepperScale spice), so you can use habanero hot sauce instead. It won’t have the same overall punch. Unlike pure habanero powder, habanero in hot sauce is diluted by other ingredients. It’s still hot, but nowhere near the powdered form. Choose a habanero hot sauce that’s tomato-based, not vinegar-based. El Yucateco Red Habanero hot sauce is a good choice for this recipe if you decide to go the hot sauce route.
- 1/3 cup heavy cream
- 1/2 cup bittersweet chocolate chips
- 1/4 teaspoon habanero powder
- In a sauce pan over medium heat, warm the heavy cream to a simmer.
- Remove the cream from the burner and add the chocolate chips to the heavy cream.
- Allow the chips to soften in the warm cream, then slowly stir the cream until the chocolate is fully melted.
- Add the habanero hot sauce and stir to fully combine, then use the habanero chocolate sauce while warm.