Espellete Chocolate Sauce w/ Churros and Jamon Ice Cream from @UglyDucklingMaine

Preparation

For the Espellete Chocolate Sauce:

1. In a saucepan, combine the cream, milk, brown sugar, corn syrup, butter, espelette, salt, and vanilla. Bring the mixture to a low simmer and remove from heat.
2. Melt the chocolate over a double boiler. Once the chocolate is melted, and the cream mixture has reached a simmer, slowly temper the cream mixture into the chocolate until a smooth sauce forms. Taste and adjust heat with more espelette if needed.

Ingredients

For the Espelette Chocolate Sauce:

(Yield: 1 pint)

• Heavy Cream: 250g
• Whole Milk: 120g
• Dark Chocolate, 60-70%, chopped: 180g
• Light Brown Sugar: 45g
• Light Corn Syrup: 20g
• Butter, unsalted: 30g
• Espelette: 3g
• White Pepper, ground: 1g
• Kosher Salt: 2G
• Vanilla Extract: 5g
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