Photo: Randy Mayor; Styling: Jan Gautro
Yield
2 cups (serving size: 2 tablespoons)

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.

How to Make It

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.

Ratings & Reviews

Lexandrea's Review

Creekside
February 06, 2013
N/A

Creekside's Review

Lexandrea
December 28, 2008
This was a big hit as a Christmas dessert over vanilla ice cream. It went together quickly; I poured it into a syrup dispenser and reserved what was left.