Gluten Free Spicy Chocolate Dipping Sauce Recipe

Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup gluten free brown rice syrup (Lundberg) (or light corn syrup)
• 4 oz. gluten-free bittersweet chocolate, finely chopped
• 1/8 teaspoon salt
• 1/4 cup gluten free Dutch process unsweetened cocoa powder (Rodelle)
• 4 Tablespoons (1/2 stick) unsalted butter, softened
• 2 Tablespoons heavy whipping cream
• 1 1/2 teaspoons pure vanilla extract
• 2 teaspoons chile powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne

Instructions:

1. In a small, cold saucepan, whisk together sugar, brown rice syrup, and 1/4 cup water. Over medium heat, bring to a boil; and stir gently once the sugar begins to melt. (Prevent it from splashing on the sides of the pan.)
2. Remove the mixture from the burner and whisk in chocolate and salt. Once the chocolate almost melts, remove from heat and whisk until smooth.
3. Add the cocoa powder and whisk until creamy.
4. Add the butter, cream and vanilla and whisk until warm.
5. Sprinkle in the chili powder, cinnamon,  and cayenne until incorporated.
6. Serve immediately with gluten free churros or gluten free sopapillas. Store leftovers in a mason jar or left over container, covered. To reheat, microwave in uncovered glass jar, cup, or bowl on low heat; or set in hot or boiling water until creamy.

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