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. Less than 100 calories.
Ingredients:
1 cup cabernet sauvignon or other dry red wine
1/2 cup sugar
1 sachet mulling spice blend
1/2 cup Dutch process cocoa
1 ounce semisweet chocolate, chopped.
Preparation:
Combine first three 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.
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