Spiced Chocolate Sauce


  1. 1 1/2 cups heavy cream
  2. 1/4 cup whole milk
  3. Eight 4-inch cinnamon sticks, crushed
  4. 2 teaspoons cardamom pods, cracked
  5. 1 teaspoon whole cloves
  6. 1 teaspoon black peppercorns
  7. 1/2 teaspoon ground ginger
  8. 1/2 teaspoon freshly grated nutmeg
  9. 1/2 pound good quality bittersweet chocolate, coarsely chopped

In a small saucepan, combine the heavy cream, milk and all of the spices and slowly bring up to a boil. Remove from heat and let steep for 20 minutes. Strain the cream through a fine mesh sieve into a bowl and wipe out the saucepan. Return the strained cream to the saucepan and again slowly bring to a boil. Place the chocolate in a heat proof bowl and pour the hot spiced cream over the top. Let stand for three minutes, then whisk until smooth. To serve: use as a sauce for ice cream or transfer to a small fondue pot and use as a decadent dip for cookies, dried fruit, even marshmallows.