Hot Chili Chocolate Dip

1. 1

   Whisk together the wine, vinegar and cocoa. Add the hot pepper, a pinch of sea salt, and the optional cinnamon (for more flavor depth).

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.