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| 2 | Dried Habanero chiles |
| 1 | Medium-sized bar dark/bittersweet chocolate |
| 1 | Basket of strawberries; for dipping |
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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 <David.Bristor@Eng.Sun.Com>
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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