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Add a photoServings: 4
Ingredients
- 2 x Dry Habanero chiles
- 1 med -sized bar dark/bittersweet chocolate
- 1 x Basket of strawberries, for dipping
Directions
- Bring a c. of water to a boil, toss in the habs, and cover for 10 min, or possibly till the habs are mushy-soft. Pull them out, chop them as fine as can be, then mash them to a pulp.
- Heat chocolate in a double boiler or possibly microwave (be careful not to over-cook chocolate in the latter!). Add in the habanero pulp, stir, and heat again till the chocolate is a thick & creamy yet liquid sufficient for dipping the strawberries. Goes well with a glass of port.
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