CHILLI CHOCOLATE SAUCE

Drizzle this delicious, spicy chocolate sauce over ice cream sundaes, cakes or cupcakes! 
    
YIELD: AROUND 2 CUPS 
    
INGREDIENTS:
1 cup water
2 cups white sugar
2 teaspoons vanilla extract
pinch salt
1 tablespoon golden syrup (or light corn syrup)
1 cup cacao powder (or good quality cocoa)
1-3 teaspoons chilli powder (or flakes, or a combination of both)
   
METHOD:
1. Clean and sterilise jars.
2. In a large pot (it expands a LOT while cooking) whisk together the water, sugar, vanilla extract, salt and syrup. Bring to a boil and add the sifted cocoa. Whisk to combine.
3. Bring to a boil then turn down to almost a simmer, stir occasionally for about 10-15 minutes until the sauce has reduced a little and thickened to a consistency like thick honey.
4. You'll definitely need a funnel with this recipe, it can get very messy! Ladle hot sauce into clean jars. 
5. Seal, label and refrigerate for up to 3 months.
     
Variations: add a little coffee, or use brown sugar and add a sprinkle of ground cinnamon, perhaps? Adults only version: try a nip of liqueur ie cherry liqueur, cointreau, frangelico, baileys, kahlua, tia maria, raspberry liqueur, butterscotch or peppermint schnapps, whiskey, etc.
        
Gift ideas: give a jar of hot fudge sauce with a cookbook; alongside some fresh strawberries; some waffles/maple syrup perhaps; or with a jar of ready-to-bake cookies/brownies? Wrap jars with some nice ribbon and a pretty teaspoon, too. How about a gift basket with ice cream cones, waffles, assorted sprinkles/candy and a jar of homemade chocolate sauce, sounds pretty yummy!
  

Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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