INGREDIENTS
- 1 cup cream
- 3 tablespoons agave syrup or corn syrup
- 4 ounces bittersweet (60% to 70%) chocolate, chopped into small pieces
- 2 discs (about 3 ounces) high-quality Mexican chocolate, chopped into small piece
- ½ teaspoon ground Mexican cinnamon (canela)
- ¼ to ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground ancho chile (optional)
INSTRUCTIONS
In a small saucepan, bring the cream and syrup to a full simmer over medium heat. Turn off the heat and immediately add the two chocolates, cinnamon, salt, vanilla and optional ancho chile. Whisk until the chocolates are completely melted and the mixture is smooth.
