Habanero chocolate sauce is a mighty step up from our cayenne chocolate sauce recipe. Habanero pepper ranges 100,000 to 350,000 Scoville heat units while cayenne a “mere” 30,000 – 50,000 SHU. Cayenne is plenty hot for most people, so know that going in. Habanero has serious kick.
That said – if you love extra-spicy foods and rich chocolate, this is a pairing made in heaven. It’s delicious poured on ice cream, spread on chocolate cake, or drizzled on fruit (habanero chocolate strawberries are wicked good.)
Habanero pepper powder is not easy to find in grocery stores (but we carry it for sale – see the link below), so you can use habanero hot sauce instead. It won’t have the same overall punch. Unlike pure habanero powder, other ingredients dilute the habanero in hot sauce. It’s still hot, but nowhere near the pure-pepper powdered form.
Choose a habanero hot sauce that’s tomato-based, not vinegar-based. El Yucateco Red Habanero hot sauce is a good choice for this recipe if you decide to go the hot sauce route.
Like this recipe? You’ll love these too:
- Spicy Chocolate Chili Truffles: So delicious, and they make a perfect homemade gift.
- Chipotle Chocolate Sugar Cookies: The chipotle adds a delicious fiery smokiness to these cookies.
- Spiced Salted Caramel Sauce: Another delicious topper for ice cream and much more.
Habanero Chocolate Sauce
- 1/3 cup heavy cream
- 1/2 cup bittersweet chocolate chips
- 1/4 teaspoon habanero powder
- In a sauce pan over medium heat, warm the heavy cream to a simmer.
- Remove the cream from the burner and add the chocolate chips to the heavy cream.
- Allow the chips to soften in the warm cream, then slowly stir the cream until the chocolate is fully melted.
- Add the habanero hot sauce and stir to fully combine, then use the habanero chocolate sauce while warm.