Dark Chocolate Mulled Wine Sauce

Photo: Randy Mayor; Styling: Jan Gautro
This dark sauce takes advantage of chocolate's affinity for red wine. Dutch process cocoa lends the sauce richer chocolate flavor than regular unsweetened cocoa. Store in the refrigerator for up to one week.

Yield:

2 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 80
Caloriesfromfat 12 %
Fat 1.1 g
Satfat 0.6 g
Monofat 0.4 g
Polyfat 0.0 g
Protein 0.7 g
Carbohydrate 16.8 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 8 mg
Calcium 7 mg

Ingredients

1 cup cabernet sauvignon or other dry red wine
1/2 cup sugar
1/2 cup Dutch process cocoa
1/2 cup light-colored corn syrup
1 ounce semisweet chocolate, chopped

Preparation

1. Combine first 3 ingredients in a small saucepan; bring to a simmer. Cook 5 minutes. Discard sachet. Add cocoa and corn syrup, stirring with a whisk until smooth. Simmer 2 minutes; remove from heat. Add chocolate, stirring until chocolate melts. Cool to room temperature.

Note:

Julie Hasson,

December 2008