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Ingredients
- 3 1/2 ounces unsweetened chocolate, chopped into chunks, such as Valrhona
- 4 tablespoons agave or honey
- 2 tablespoons chile powder (we use ancho)
- 1/4 teaspoon vanilla extract
Method
- In a medium saucepan, heat 1 1/2 cups water until almost boiling.
- Turn off the heat and add in the chocolate.
- Whisk until melted and combined.
- Turn the heat back on again if you wish to further melt, heat and thicken.
- However, do not walk away, chocolate burns very easily.
- Continue stirring until you remove it from the heat.
- Do not let the chocolate and water come to a full boil.
- After the water and chocolate are combined, add in the agave, chile powder and vanilla.
- Cook's Note: Some people prefer their chocolate sweeter or even with no sweetener whatsoever.
- Add in as much or as little as you like.
- The same goes for the chile powder; some people prefer more spice than others so please adjust for your personal tastes.
- Enjoy immediately while it's hot, or pour over ice for a unique experience!
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
