Tortillas with Spicy Chocolate Sauce
Cinnamon-sugar tortilla chips get a sweeter, hotter partner here: a chocolate sauce with minced habanero stirred in. The sauce is built over a double boiler, so the egg yolks thicken gently into a glossy custard-like base instead of scrambling. Orange juice and vanilla round out the chocolate, and the chilli adds a slow heat behind the sweetness. Buttered, sugared wedges bake crisp and make an easy vehicle for dipping.
Instructions
Toss the tortilla wedges with the melted butter until they are evenly coated. Spread them on a half-sheet pan and sprinkle with ¼ cup of the sugar.
Bake the wedges at 375°F for 15 minutes, then take them out and set them aside.
Pour about an inch of water into a large saucepan and bring it to a simmer. Set a stainless steel bowl on top that is wide enough to rest on the rim without touching the water, making a double boiler.
Lift the bowl off the pot and add the egg yolks, whisking constantly. Set it back over the simmering water and keep whisking until the yolks thicken enough to fall from the whisk in a ribbon.
Add the chocolate, habanero, orange juice, the remaining sugar and the vanilla. Keep whisking until the chocolate has melted and everything is heated through.
Drizzle the warm sauce over the baked tortilla wedges and serve right away.
Make it personal.
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