Chocolate-Dipped Strawberries in Spicy Aztec Chocolate Sauce

Allergens

Dairy, Gluten-free (if using gluten-free chocolate)

Ingredients

• 8 large fresh strawberries 4 oz dark chocolate (60
• 70% cocoa) 1/2 cup heavy cream 2 tbsp unsweetened cocoa powder 1 tsp ground cinnamon 1/2 tsp ground chili pepper Pinch of salt

Instructions

1. Wash and dry the strawberries, then set them aside.
2. In a double boiler, gently melt the dark chocolate. Once melted, let it cool slightly.
3. Dip each strawberry into the melted chocolate, ensuring it's well coated.
4. Allow the excess chocolate to drip off, and then place the strawberries on parchment paper to set.
5. In a saucepan, heat the heavy cream until it starts to steam, but do not boil. Remove from heat and stir in the cocoa powder, ground cinnamon, chili pepper, and a pinch of salt. Mix until smooth.
6. Once the chocolate has set on the strawberries, drizzle the Aztec chocolate sauce generously over them.

Chef’s Insight

This dish showcases the perfect balance of sweet and spicy flavors, reflecting the rich cultural heritage of Mexican cuisine.

Notes

This recipe can be easily scaled up or down for different servings.