Marinated Brussels Sprouts with a Dark Chocolate Cayenne Sauce

This recipe gives a new image to brussels sprouts. Even the biggest cynics of this much criticized veg were converted! (serves 2):
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1/4 cup balsamic vinegar
4 T olive oil-divided
1.5 cups brussels sprouts-quartered, with ends trimmed

1 T shallot-minced
1/4 t cayenne pepper
1.5 cups chicken stock
2 t dark chocolate-chopped
salt-to taste
pepper-to taste
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1. Combine balsamic vinegar with 2 T olive oil and add burssels sprouts; marinate for 10 minutes.
2. Add 2 T olive oil to a hot saute pan and sweat shallots.
3. Add marinated brussels sprouts to pan and saute on high heat for ~3 min.
4. Add cayenne and chicken stock to the halfway point of brussels sprouts.
5. As soon as the liquid comes to a boil, turn the heat down and simmer (covered) until brussels sprouts are just tender (~15 min); remove brussels sprouts.
6. Add the rest of the chicken stock to the pan and reduce the liquid by half; season.
7. Take the pan off the heat and add chocolate, until melted.
8. Serve the chocolate pan sauce over brussels sprouts.