This month, we Patak’s ambassadors were given a challenge: to create a Valentine’s Day recipe that “mixed in a little India”. 

As curries and naan are already our typical “date night food” in our house, I decided to think about the apres-dinner treat: ice cream and chocolate sauce.

It was just a couple of weeks ago that I was watching a kids’ cooking show with Lila and the challenge was to mix chocolate and peppers. Lila turned her nose up and said, “Ugh, I wouldn’t like spicy chocolate.”

But I thought to myself, “Oh, I might.”

After a bit of experimenting, I got this curried chocolate sauce just right. 

And then I dumped it all over my ice cream. 

This recipe takes about five minutes – or less! – but you have to watch it on the stove. Burned chocolate sauce is no good.

I started with Patak’s mild curry paste – using about a heaping tablespoon full in the saucepan. Unlike curry powders, you have to heat up pastes to get the true aromatic goodness out of them. 

I like my sauces a bit sweeter, so I’ve included a “bonus” two tablespoons of sugar, should you also find that you want a sweeter sauce. Just make sure that you’re tasting as you go.

This sauce was a delicious and rich way to top a bowl of ice cream, and it would be a fabulous way to end a date-night dinner of spicy butter chicken and garlic naan.

Or if ice cream isn’t your thing, brownies smothered in this sauce would also be divine.

I wish all of you a lovely Valentine’s Day weekend!

Are you looking for more ways to add The Cultured Kitchen to your menu? Check out more Pataks’ recipes on Facebook and Twitter. 

Disclosure: I am part of The Cultured Kitchen Ambassador program in partnership with Patak’s Canada and Blue Dragon Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.