Death by Chocolate* dipping sauces

by - Sunday, October 16, 2016

National Chocolate Week!

It's a perfect excuse to indulge (not that I need one!). Some quality Grenada, nibalicious 60% dark chocolate bar , pack of delicious florentines , and all that washed down with a mug of hot chocolate. What more could one want?

Well, there is probably one thing - an indulgent chocolate sauce. I made some churros earlier on (even though they weren't that great), so all I needed was some dipping sauce. And, although these Thomas J. Fudge's Wondrous White Chocolate Florentines are already delicious (seriously, I need more of these in my life!), why not dip them in some more chocolate? After all, they're only covered on one side ;)

As part of 'Death by Chocolate' challenge, set by Thomas J. Fudge's to celebrate the National Chocolate Week, I prepared two delicious chocolate dips. Simple chocolate dipping sauce is so easy to make, but so adaptable you can easily add your own twist to it. I made kind of 'his' and 'her' option - one with a chilli kick, one with subtle hint of rose.

If you want to make your own chilli chocolate sauce, you'll need:

  • 100 ml double cream
  • 50 ml whole milk
  • 3 tbsp golden syrup
  • 100 g quality dark chocolate (I used 82% organic dark chocolate from The Grenada Chocolate Company, for its intense flavour and bitterness)
  • 3 small dried chilli peppers 
Place the cream and milk in the pot, add chillies and gently warm up to infuse with spice. Add the golden syrup - if you want less chilli heat, you can remove your peppers at this point. Add the chocolate and stir well, until you have a smooth, velvety sauce. 

Keep warm for serving.

For the rose infused sauce, you'll need:
  • 100 ml double cream
  • 3 tbsp rose water
  • 100 g dark chocolate (not too bitter, otherwise the rose aroma won't come through)
  • 2-3 tbsp golden syrup
Place the cream and rose water in the pot, and gently warm up to infuse the flavour. For some extra bite, you can also add some dried rose petals . Add golden syrup and chocolate pieces, and stir until all comes together to a smooth sauce. If it's too thick, you can add some extra warm milk.

Keep warm for serving.

Happy dipping, chocoholics!

*The above post was written in collaboration with Thomas J. Fudge's, who set up the 'Death by Chocolate' challenge and kindly supplied the ingredients.

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