• 1 chile ancho
• 2 chiles de árbol
• 5 cups water
• 1/2 cup masa harina
• 1/2 cup cream
• 3-1/2 ounces dark chocolate
• 3 tablespoon brown sugar
• 1/8 teaspoon salt

1. Remove seeds from peppers, chop, soak in 2 cups water for 20 minutes. Purée, then set aside.

2. Add masa to a dry saucepan set over medium heat and slowly add the remaining water in a thin, steady stream while constantly whisking to avoid lumps.

3. When smooth and simmering, add the pepper purée, cream, chocolate, brown sugar, and salt.

4. After the chocolate melts, keep at a lower simmer for 5 minutes, stirring often to keep the masa from sticking.

5. Serve warm.