A recipe trom Santa Fe Flavors by Anne Hillerman

Chocolate Red Chile Soup

(Courtesy of Chef Patrick M. Gharrity, La Casa Sena)

• 1 quart heavy cream
• 11 ounces premium milk chocolate
• 1/4 teaspoon Chimayo red chile powder
• Dash salt

Heat cream to just before scalding. Add chocolate and stir until completely melted. Remove from heat. Add chile power and salt.

Cool and serve as dessert. Serves 4-6

From Anne: I love this easy and different dessert. Don't worrry...it isn't a bit spicy.The chile powder enhances the chocolate goodness.