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Chilli Chocolate Sauce

Chilli Chocolate Sauce:

Makes:   About 500ml


250g Dark Milk Chocolate

250ml Cream

30ml Butter

5ml Cayenne pepper


  1. Break the chocolate into pieces.
  2. Heat the cream, butter and cayenne pepper in double cooker.
  3. Add chocolate to the cream mix and allow to melt. Stir slowly until creamy.
  4. Take off heat.

– Hot or cold, this is a great addition to any pudding, fruit salad or ice-cream that needs that something special.


– You can make this in advance for the sauce will keep for up to two weeks in the fridge.

– If you do not have a double boiler, any glass or metal bowl that fits snugly over the top of a saucepan can be used. Just as long as it does not touch the water.

(Photo taken by Paul)


About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

2 responses »

  1. I used to buy Mayan chocolates – dark chocolate with a dusting of cayenne and black pepper – then the company stopped making them. Now I can make your chocolate sauce instead. I’m also working on a cocktail that’s similar.

    • What we get here now is the Lindt Chocolate range and their Chilli Chocolate bar is to die for. BUT this recipe for the sauce is a winner with all the grown-ups I know. It’s worth a try and you can always use less Cayenne if you are afraid that it might be too hot. Now your cocktail sounds very interesting….let me know when you are finished with it!!


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