Yield: 6 servings
|8 ounces||Milk chocolate (Ghiradelli is good; just avoid paraffin-based products)|
|1 teaspoon||Powdered sugar|
|2 teaspoons||Finely-ground Chimayo red chile|
|½ teaspoon||Vanilla extract (Mexican vanilla if available)|
|½ cup||Whipping cream|
Break chocolate into 1" pieces. Add chocolate and all remaining ingredients, except whipping cream, in a fondue pot, chaffing dish or double boiler. While blending over low heat, slowly add whipping cream as chocolate melts, until mixture is completely smooth. If it becomes too thick, it can be thinned with the addition of a bit of warm cream or milk.
Recommended as a dip for Five Spice Tortillas (another recipe in the book) as well as for fresh strawberries, pineapple, bananas, pound cake and ladyfingers and can be served over crepes stuffed with poached pears. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95