TexMex Cape Town Style

My friend Margot received a recipe for Texan style chilli from a family member living in Texas, and decided to invite some of her friends round for a mexican feast. Sue volunteered to make the starter which was her special baked nachos, and I was asked to make Chilli Chocolate Sauce for the Ice Cream dessert.

For her Nachos Sue layered nacho chips with mozzarella and cheddar cheese, salsa and and sour cream. She then scooped out a whole large avo all over the top. Not guacamole. She topped that with lots of chopped coriander/cilantro and more cheese. She popped it in the oven, and when the cheese had become all gooey we all tucked in. Sue makes this often, if she has friends round for drinks or as an informal starter before a barbecue. It's a winner.

BEFORE THE OVEN

AFTER THE OVEN

My chilli chocolate sauce was a great success. This is how I made it:

INGREDIENTS

• 2 HEAPED TABLESPOONS COCOA POWDER
• 2 HEAPED TABLESPOONS SUGAR
• 130 GM DARK CHOCOLATE - broken up into small pieces.
• 1 TEASPOON VANILLA ESSENCE
• 1 TABLESPOON CORNFLOUR DISSOLVED IN A LITTLE WATER.
• ½ TEASPOON CAYENNE PEPPER or to taste.

METHOD

• Place 3 cups of boiling water in a pot on the stove.
• Add the cocoa powder and sugar and whisk together until completely dissolved.
•  Add the vanilla essence and the chocolate block by block until melted, whisking all the while. The stove should be on a medium heat.
• Add the cayenne pepper and mix well. It takes a while to incorporate so don't add more until it's simmered for about 10 mins and then taste it.
• Add cornflour to thicken. If you want it thicker add more cornflour, but always dissolve in water so as not to form lumps.

The Texan chilli was fabulous but sadly I wasn't able to get the recipe. It's a family secret.