| 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, NM Red Chile Powder (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: Chopped the washed strawberries, serve in little bowls, drizzel 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!
Snap a picture to try this recipe at home and tag us on Instagram!
Hello! My name is Maggie! I am a Marine Scientist that was moved to the New Mexican desert with my family by the Air Force! That move was never in my plan, even in my wildest dreams, and I felt lost in the desert for awhile! Meeting the founding owners of Old Barrel Tea Company and falling in love with the store allowed me to find an oasis in the desert! I had no idea what loose leaf tea was, but now I believe in this company and the product! I hope that I can extend some of the love and knowledge with all of our followers and readers!
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