Hot Chili Chocolate Dip
- 1/4 cup interesting red wine (beaujolais nouveau, gamay, pinot noir, malbec)
- 1/4 cup artisan basalmic vinegar (aged 10-20 years, preferably)
- 1/8 cup cocoa powder (like Scharffen Berger)
- 1 tablespoon Aleppo pepper, to taste
- 1/2 teaspoon Vietnamese cinnamon, optional
- pinch of sea salt
- 1 cup chocolate hazelnut spread (like Nutella)
- Whisk together the wine, vinegar and cocoa. Add the hot pepper, a pinch of sea salt, and the optional cinnamon (for more flavor depth).
- In a heavy bottom small shallow pan, bring this mixture to a boil. Reduce heat and reduce mixture by almost half. Stir in the hazelnut spread and heat through without boiling. Taste and adjust the seasoning.
- Serve this dip warm with toasted multigrain bread cubes, crostini of your choice, a crusty bread, or homemade tortilla corn chips. Consider serving fresh fruit and toasted nuts with this, too. You can keep the dip warm, such as on an electric warming plate, a fondue pot (but I hate sterno), bain marie or bagna cauda. Or if needed, you can reheat double boiler fashion...or with a microwave, I would guess, but I don't own one.
interesting red wine, artisan basalmic vinegar, cocoa, pepper, cinnamon, salt, chocolate hazelnut spread
Taken from food52.com/recipes/8872-hot-chili-chocolate-dip (may not work)