Title: Hot Chocolate Fondue
Categories: Spice Chocolate Dip Dessert
Yield: 1 Servings

2		Dried habs
1		Medium-sized bar
		Dark/bittersweet chocolate
1		Basket of strawberries, for
		Dipping

Bring a cup of water to a boil, toss in the habs, and cover for 10 minutes, or until the habs are mushy-soft. Pull them out, chop them as fine as can be, then mash them to a pulp.

Melt chocolate in a double boiler or microwave (be careful not to over-cook chocolate in the latter!). Add the habanero pulp, stir, and heat again until the chocolate is a thick & creamy yet liquid enough for dipping the strawberries.

Goes well with a glass of port.

David Bristor From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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