5 ounces semisweet chocolate, roughly chopped
¾ cup white granulated sugar, divided
1 pinch salt
3 egg yolks, beaten
1 habanero chilli, seeded and minced
12 wheat flour tortillas, each cut into 10 wedges
½ cup unsalted butter, melted
1 Tbsp freshly-squeezed orange juice
2 tsp vanilla extract
Toss tortilla wedges with butter. Sprinkle with ¼ cup sugar and place on a half-sheet pan.
Bake at 375°F for 15 minutes. Remove and set aside.
15 minutes
Heat an inch of water in a large saucepan to a simmer. Place a stainless steel bowl that hangs over the edges on top to make a double boiler.
Remove bowl from pot and add egg yolks, whisking continuously, and place back on top of the pot. Cook, whisking continuously, until eggs fall off of whisk in a ribbon.
Add chocolate, chilli, orange juice, remaining sugar, and vanilla extract. Cook, whisking continuously, until chocolate is melted and all ingredients are heated through.
Drizzle sauce over tortillas, and serve warm.