CHOCOLATE HABANERO RECIPES RECIPES

Steps:

• Butter an 8x8-inch glass baking dish.
• Place habanero peppers in a small bowl. Pour sweetened condensed milk over peppers and let sit for 1 hour, stirring occasionally to release heat into the milk.
• Remove habanero peppers from milk and mince one piece of the quartered pepper; discard the rest.
• Place dark and semisweet chocolate morsels, butter, minced habanero, and condensed milk in a large microwave-safe bowl. Cook, stirring once or twice, until morsels are melted, 3 to 5 minutes.
• Stir in chopped walnuts. Pour fudge mixture into the prepared baking dish and refrigerate until set, about 2 hours.

Steps:

• Chile puree: Remove stems and seeds from dried New Mexican hot chilies. Soak in simmering water 20 minutes.
• Blend in blender with a small amount of the soaking water to create a paste-like consistency.
• Cream eggs and sugars. Add flour, cocoa powder and Chile paste. Stir well. Stir in melted margarine and melted chocolate chips.
• Add nuts, chocolate chips and vanilla. Mix well.
• Pour into a greased 9 x 9" glass dish and bake at 325 degrees for 35 minutes or until center springs back when touched lightly with a finger.
• Serve topped with whipped cream sprinkled with crushed red Chile flakes and one of Adelina's Red Chile Gummies.