| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
4 |
Servings |
INGREDIENTS
| 2 |
|
Dried Habanero chiles |
| 1 |
|
Medium-sized bar dark/bittersweet chocolate |
| 1 |
|
Basket of strawberries; for dipping |
INSTRUCTIONS
Bring a cup of water to a boil, toss in the habs, and cover for 10 minutes,
or until the habs are mushy-soft. Pull them out, chop them as fine as can
be, then mash them to a pulp.
Melt chocolate in a double boiler or microwave (be careful not to over-cook
chocolate in the latter!). Add the habanero pulp, stir, and heat again
until the chocolate is a thick & creamy yet liquid enough for dipping the
strawberries. Goes well with a glass of port.
David Bristor <David.Bristor@Eng.Sun.COM>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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