Spiced Chocolate Sauce
Peel and finely grate the ginger. Rinse the chile, slit lengthwise, remove the seeds and white ribs and coarsely chop. Heat the butter in a saucepan and saute the ginger briefly. Add the chile and milk.
Pull from heat and let the mixture steep 15 minutes, then strain through a sieve into a bowl, pressing on the solids to extract all the liquid. Coarsely chop the chocolate, heat the milk until slightly warm (not boiling) add the chocolate and stir until melted.