Using the dark cocoa powder creates a super rich and very dark cookie. The chiles go well with the rich chocolate flavor. If ghost pepper powder is too high on the heat meter then substitute your favorite spice.
This recipe is adapted from a recipe my sister gave me. She found the original version on Food Network. It’s gluten free and super easy. The recipe makes a lot gooey goodness and will freeze well if you end up with extra.
This spicy chocolate sauce is awesome for ice cream sundaes or even mixed into a cup of coffee to create a mocha. For an added kick add some Devil’s Bite Salted Caramel Corn.
Spice up your old deviled egg favorite.