Ingredients
- semisweet chocolate, roughly chopped5 oz
- granulated sugar, white; divided3/4 cup
- salt1 pinch
- egg yolks, beaten3
- habanero pepper, seeded and minced1
- flour tortilla, each cut into 10 wedges12
- unsalted butter, melted1/2 cup
- orange juice, freshly squeezed1 tbsp
- vanilla extract2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Toss tortilla wedges with butter. Sprinkle with ¼ cup sugar and place on a half-sheet pan.
Bake at 375°F for 15 minutes. Remove and set aside.
Heat an inch of water in a large saucepan to a simmer. Place a stainless steel bowl that hangs over the edges on top to make a double boiler.
Remove bowl from pot and add egg yolks, whisking continuously, and place back on top of the pot. Cook, whisking continuously, until eggs fall off of whisk in a ribbon.
Add chocolate, chilli, orange juice, remaining sugar, and vanilla extract. Cook, whisking continuously, until chocolate is melted and all ingredients are heated through.
Drizzle sauce over tortillas, and serve warm.