Dark Chocolate Mulled Wine Sauce
"This is from the December 2008 issue of Cooking Light, and I have been hanging on to it on a little scrap of paper since then! It sounds delicious, and I hope to get to try it soon. I think myrecipes.com has a recipe for the mulling spices, but I imagine a small sachet of any commercial mulling spices or recipe from here would work! I think it would be divine over vanilla ice cream or even a rich chocolate cake."
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 1 cup dry red wine (they suggest cabernet sauvignon)
- 1⁄2 cup sugar
- mulling spices (in a sachet)
- 1⁄2 cup cocoa (Dutch process)
- 1⁄2 cup light corn syrup
- 1 ounce semisweet chocolate, chopped
directions
- Combine first three ingredients in a small saucepan; bring to a simmer and cook 5 minutes. Discard spices.
- Add cocoa and corn syrup, stirring with a whisk until smooth. Simmer 2 minutes and remove from heat.
- Add chocolate, stirring until chocolate melts. Cool to room temperature.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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