Photo: Randy Mayor; Styling: Jan Gautro
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

February 06, 2013

Creekside's Review

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.