Casanova's Chocolate Sauce

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“Try this sauce with poached pears or as a fondue for dipping strawberries, bananas or biscotti.”
1 1/2 cups

Ingredients Nutrition

  • 14 cup balsamic vinegar
  • 12 lb finely chopped semisweet chocolate
  • 1 cup heavy cream (whipping)
  • 2 tablespoons butter, cut into pieces


  1. Boil balsamic vinegar until reduced by about half and very syrupy, about 5 minutes.
  2. Remove from the heat and let cool slightly.
  3. Stir in chocolate and cream, place over low heat and heat gently, stirring frequently, until chocolate melts.
  4. Increase the heat to medium-high and bring to a boil, stirring constantly, until the sauce coats the back of a spoon; if necessary, reduce the heat to medium-low and simmer for 1 to 2 minutes.
  5. Remove from the heat and stir in butter.
  6. Serve the sauce warm or at room temperature.
  7. The sauce will thicken as it cools and may need thinning with additional cream.

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