Three types of chillies – guajillo, chilli de arbol and chipotle – give this Mexican inspired dessert sauce a smoky kick.  Plain and milk chocolate, nutty peanut butter and warm cinnamon make this an intense, luscious complement to sweet churros, fresh fruit or assorted cookies. 


  • 4 large dried guajillo chillies, stemmed and seeded

  • 4 dried chillies de arbol, stemmed and seeded

  • 450ml water

  • ½ cup (125ml) double cream 

  • 2 Tbsp  glucose syrup*

  • 100g plain chocolate, coarsely chopped

  • 100g milk chocolate, coarsely chopped

  • ½ cup (125ml) dark rum 

  • 4 tsp smooth peanut butter

  • 1 ½ tsp McCormick Ground Cinnamon 

  • ¼ tsp chipotle chilli pepper powder

  • ½ tsp sesame seed


  • 1.

    Heat pan over a medium-high heat for 2 minutes. Add chillies and toast for 30 seconds per side, or until they begin to blister and change colour. Let saucepan cool slightly then add water to cover chillies and bring to boil.  Reduce heat to low then simmer for 30 minutes, until chillies soften.

  • 2.

    Remove chillies with kitchen tongs and place in blender. Add 125ml of the chilli soaking liquid, cover and blend on high speed until smooth. Discard the remaining soaking liquid.

  • 3.

    Pass the chilli purée through a sieve into a saucepan, then stir in cream and glucose syrup.  Bring just to boil on medium heat, stirring occasionally. Remove from heat and add remaining ingredients, stir until chocolate is melted and the mixture is smooth. Garnish with Sesame Seeds. 

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 172kj
  • Fat Total 10g
  • Saturated Fat 5g
  • Protein 1g
  • Carbohydrate 12g
  • Sugar 9g
  • Sodium 15mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*Cooks Tip: If glucose syrup is unavailable then substitute with golden syrup. 

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