Carolina Reaper Chocolate Sauce

Name: Carolina Reaper Chocolate Sauce
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 1 1/2 cups
Ingredients: 240 grams heavy cream (1 cup); 60 grams corn syrup (1/4 cup); 57 grams unsalted butter (4 tablespoons); A pinch of sea salt, optional; 225 grams 60% chocolate, chopped (1 1/2 cups chopped; see Cook's Note); 1 to 3 teaspoons Carolina Reaper paste (pureed Carolina Reaper peppers), powder or dried peppers processed in a food processor, or to taste depending on how hot you want this (see Cook’s Note); Few grinds of freshly ground black pepper

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Level: Advanced

Total: 15 min
Active: 10 min

Yield: 1 1/2 cups

Chocolate plays well with other ingredients, especially spice. I love using Carolina Reaper peppers, but they are no joke! Be careful when you're cooking with and eating them. I love them so much, I even grow them at home and keep them in my freezer. This chocolate sauce is delicious on its own or served simply over ice cream. Note: When handling Carolina Reaper peppers, paste or powder, use food prep gloves and an eye cover to avoid skin or eye contact, and wash hands thoroughly after use.

Level: Advanced

Total: 15 min
Active: 10 min

Yield: 1 1/2 cups

Ingredients

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240 grams heavy cream (1 cup)

60 grams corn syrup (1/4 cup)

57 grams unsalted butter (4 tablespoons)

A pinch of sea salt, optional

225 grams 60% chocolate, chopped (1 1/2 cups chopped; see Cook's Note)

1 to 3 teaspoons Carolina Reaper paste (pureed Carolina Reaper peppers), powder or dried peppers processed in a food processor, or to taste depending on how hot you want this (see Cook’s Note)

Few grinds of freshly ground black pepper

Directions

Special equipment:

food prep gloves; an eye cover; an immersion blender, optional

Bring the cream, corn syrup, butter and sea salt, if using, to a boil in a small saucepan.
Put the chopped chocolate, Carolina Reaper paste or powder and black pepper in a medium bowl, pour the cream mixture over it and allow to melt for 5 minutes. Whisk well, until smooth and glossy. Alternatively, blend with an immersion blender until smooth and glossy. Strain into a medium bowl to get rid of any Reaper pepper seeds or skins. Finish with sea salt if desired.

Cook’s Note

Chocolate above 60% might require some adjustment with the “wet” ingredients. The sauce will set up like a ganache when stored in cold conditions. Warm and whisk to reconstitute. When handling Carolina Reaper peppers, paste or powder, use food prep gloves and an eye cover to avoid skin or eye contact, and wash hands thoroughly after use.