Now the Spicy Strawberry Sauce recipe was a hit, but, I try not to make the same dish twice in a row.
I tried to think up other sauces for the Chocolate Pasta. Man, I have a few! The rest will be coming over the next week.
Chocolate Pasta with Mixed Berry Caramel Sauce
1 1/2 cups sugar
1/3 cup water
1 3/4 cups heavy cream or coconut cream
1/2 tsp vanilla extract
Pinch sea salt
1-2 cups fresh mixed berries (frozen is okay too)
Chill a handful of berries in the freezer for garnish
Put the sugar and water in a saucepan and heat on low heat until the sugar dissolves. Heat it to a boil for about 5-7 minutes, stirring occasionally. Mix should be an amber color.
Turn down the heat to a simmer and gently add in the cream, salt and vanilla. Simmer an additional 1-2 minutes.
Add the berries and simmer another 1 or 2 minutes, stirring constantly. They should start to break down and release their juices. Yum.
The sauce is ready at this point, but it is really better to cool it down to room temperature before serving. It lets the flavors really develop and the caramel thickens slightly too.
Toss the frozen berries on top of the warm sauce and pasta for a cool burst!