Instructions: In a sauce pan, heat the olive oil. When the oil is hot, saute the poblanos, onions, shallots, and garlic, for 2 to 3 minutes. Season with Emeril"s Essence. Stir in the stock, bring to a boil and cook over high heat for 15 minutes. Whisk in the chocolate and cream, continue simmering for 2 minutes.

Remove from the heat and puree in a blender. Return sauce to the heat and season with salt and pepper.

This recipe yields 2 cups of sauce.

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