| Chef: Morgan | Cook Time: 10-15 minutes |
6 ounces Bittersweet Chocolate, finely chopped
3/4 cup heavy cream (at room temperature)
3 Tablespoons of your favorite OBTC Raw & Unfiltered Honey
1 teaspoon Hatch Red Chile Powder - Hatch, New Mexico (more if you love the heat)
1/2 teaspoon Vietnamese Cinnamon
2 Tablespoons dry red wine or tequila (your choice to include or not)
1/2 teaspoon Mexican Vanilla Extract
1 medium carton strawberries, washed & patted dry
1) To start, in a small heavy saucepan mix the cream, honey, Red Chile Powder, cinnamon, and a pinch of salt and cook over medium-low heat until the edges of the mixture begin to bubble - not to full boil.
2) Next, remove the pan from heat and add in the chocolate. Let stand 1 minute, then whisk mixture until smooth. Whisk in the vanilla and wine, or tequila, (if using). Cool to just warm or room temperature before using.
3) Finally, take your strawberries, dip, enjoy, repeat!
Other fun ideas: Chop the washed strawberries, serve in little bowls, drizzle sauce over top and serve. You can also drizzle sauce over popcorn for the salty/sweet lovers; dip pretzels and marshmallows; or use as a base for a mole sauce!