15m
PREP TIME
35m
COOK TIME
144
CALORIES
11
INGREDIENTS
Servings: 16 (2 tablespoons)
Ingredients
- 4 large dried guajillo chilies, stemmed and seeded
- 4 dried chilies de arbol, stemmed and seeded
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate, coarsely chopped
- 4 ounces semi-sweet chocolate, coarsely chopped
- 2 tablespoons blackstrap or dark rum, (optional)
- 4 teaspoons creamy peanut butter
- 1 1/2 teaspoons McCormick® Ground Cinnamon
- 1/4 teaspoon McCormick® Chipotle Chili Pepper
- 1/2 teaspoon McCormick® Sesame Seed, toasted
INSTRUCTIONS
- 1 Heat medium saucepan on medium-high heat 2 minutes. Add chilies; toast 30 seconds per side or until they begin to blister and change color slightly. Let saucepan cool slightly. Add 2 cups water to cover chilies. Bring to boil. Reduce heat to low; simmer 30 minutes until chilies soften.
- 2 Remove chilies with kitchen tongs to blender container. Add 1/2 cup chile soaking liquid; cover. Blend on high speed until smooth. Discard remaining soaking liquid in saucepan.
- 3 Strain chile puree through large mesh strainer into saucepan. Stir in cream and corn syrup. Bring just to boil on medium heat, stirring occasionally. Remove from heat. Add remaining ingredients; stir until chocolate is melted and mixture is smooth. Garnish with toasted sesame seed.
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