Saturday, March 14, 2009

Dark Chocolate Mulled Wine Sauce

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.

2 cups (serving size: 2 tablespoons)
* 1 cup cabernet sauvignon or other dry red wine
* 1/2 cup sugar
* 1 sachet Mulling Spice Blend
* 1/2 cup Dutch process cocoa
* 1/2 cup light-colored corn syrup
* 1 ounce semisweet chocolate, chopped

1. 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.

Nutritional Information
Calories: 80 (12% from fat)
Fat: 1.1g (sat 0.6g,mono 0.4g,poly 0.0g)
Protein: 0.7g
Carbohydrate: 16.8g
Fiber: 1g
Cholesterol: 0.0mg
Iron: 0.5mg
Sodium: 8mg
Calcium: 7mg

source by:
recipes by: Julie Hasson, Cooking Light
Photo: Randy Mayor; Styling: Jan Gautro


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