Random Cooking Chemistry: Cayenne Chocolate Sauce

Cayenne Chocolate Sauce combined with a delicious cheesecake.

I am in love with the fusion of chocolate and hot peppers and I also love making sauces. So when I went on a trip to Kansas to see my best friend Hannah, she showed me to this wonderful spice shop.  Being a fan of all things spicy I had to buy some African bird cayenne pepper to experiment with.  This recipe puts a spicy twist on a basic chocolate sauce and tastes absolutely wonderful with the whiskey cheesecake recipe.

***Note: This recipe should make 2 cups of sauce.***


  • 1/2 cup cocoa powder
  • 1 cup water
  • 1/4 cup pure maple syrup
  • 1 tbsp of honey
  • 1/8 teaspoon salt
  • 1/4 tsp vanilla
  • 1/4 tsp cayenne pepper


1. Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the honey and pure maple syrup, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over!

2. Add the salt and the vanilla. Let cool. Pour into a clean glass jar or a food prep bottle for easy decorating, and store in the refrigerator.

Try it out and let me know what you think!



One thought on “Random Cooking Chemistry: Cayenne Chocolate Sauce

  1. Pingback: Random Cooking Chemistry: Mini Whiskey Cheesecake w/ Candied Raspberries |

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