Vodka-Spiced Chocolate Sauce
Makes about 2 cups (500 ml) 1 cup (250 ml)
1. In a medium heatproof, non- reactive bowl, combine chocolate chips, vodka and salt. Set aside. 2. In a small saucepan over medium heat, bring cream and chili flakes to a simmer. Remove from heat. 3. Using a strainer, strain pepper-infused cream over chocolate chips. Cover with a small plate or plastic wrap and allow chocolate chips to melt slightly for 2 minutes. Using a heatproof spoon or spatula, mix until chocolate is fully melted. Can be stored in an airtight container in refrigerator for up to 1 week; it will thicken as it cools. For a runnier consistency, place container in warm water to melt slightly, then stir and use as desired. Garnish with chili flakes and serve with fruit, ice cream, cake or anything else you can imagine!
dark chocolate chips
Iceberg Vodka
3 tbsp (45 ml)
1/8 tsp (a pinch) table salt 1 cup (250 ml)
whipping cream
red pepper chili flakes, plus more for garnish
½ tsp (2.5 ml)
Iceberg Vodka $24.99 Canada 400754
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