Coconut-Milk Chocolate Sauce with a Spicy Curry Twist

1. Infuse Sugar Mixture

Start by combining the granulated sugar and water in a small, heavy saucepan. Bring this mixture to a boil over medium heat. Once boiling, stir in the peeled and minced fresh ginger, mild curry powder, and red pepper flakes. Immediately remove the pan from heat and let it sit for 30 minutes, occasionally pressing the ginger with the back of a spoon to release its flavors.

2. Add Coconut Milk

After the mixture has infused, stir in the well-stirred coconut milk and a tiny pinch of kosher salt. Return the saucepan to the heat and bring it to a gentle simmer, stirring often to ensure that the syrup dissolves completely and the flavors integrate smoothly.

3. Melt Chocolate

While the coconut milk mixture is warming, place the chopped milk chocolate in a medium heatproof bowl. Once the coconut milk mixture is smooth and well-integrated, strain it through a fine-mesh sieve over the chocolate to remove the ginger and spices. Let it sit undisturbed for about a minute to allow the chocolate to begin melting.

4. Whisk and Serve

Begin whisking the mixture, starting in small circles and gradually widening your strokes towards the edges of the bowl, until the sauce becomes glossy and smooth. Taste the sauce and add more sugar if needed to balance the spices to your liking. Serve the sauce warm or at room temperature.