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Spicy chocolate chili sauce served in a small bowl
Dark and Spicy Chocolate Chili Sauce

Spicy Chocolate Chili Sauce (Mole Style)

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
A simplified, dessert-leaning relative of Mexican Mole. The fat in the chocolate helps tame the heat of the chili, while the capsaicin highlights the fruitiness of the cocoa. An exciting pairing for roasted meats or vanilla ice cream.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small Saucepan
  • Whisk

Allergen Information

⚠️ Milk (Check chocolate label)
⚠️ Soy (Lecithin in chocolate)

Instructions

1 ✓

Finely chop the chili (keep seeds for more heat). Add to a saucepan with water, honey, and balsamic vinegar.

Tip: The acidity of the balsamic cuts through the richness of the chocolate.
2 ✓

Bring to a boil, then simmer for 5 minutes to infuse the liquid with chili heat.

Tip: This infusion step ensures the flavor permeates the sauce.
3 ✓

Reduce heat to low. Whisk in the broken chocolate pieces, cinnamon, and salt. Stir constantly until smooth and thick.

Tip: Do not boil the chocolate directly, as it can scorch and turn bitter.
4 ✓

Let cool until lukewarm before serving. It will thicken in the fridge.

Tip: As the cocoa butter crystallizes upon cooling, the texture becomes fudge-like.

Recipe FAQ

Why did the chocolate seize?
Heat was too high or water got into melting chocolate incorrectly. Here we boil with water, but the emulsion is created by stirring and honey.

Ingredients

  • 3.5 oz Dark Chocolate (min. 60%)
  • 1 whole Chili Pepper (adjust to taste)
  • 1/4 cup Honey
  • 1/2 cup Water
  • 4 tsp Balsamic Vinegar
  • 1 pinch Cinnamon
  • 1 pinch Salt