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Home » Recipes » Boozy Desserts

Published: Oct 31, 2014 · Modified: Mar 26, 2018 by Nancy · This post may contain affiliate links · This blog generates income via ads

Cabernet Chocolate Sauce

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Chocolate Cabernet SauceA few weeks ago my friend Diane of Created by Diane posted these Chocolate  Red Wine Cupcakes. Yes, two of my very favorite flavor combinations. In a cupcake. Heaven.

Which of course got me thinking... I know, a dangerous proposition, but there you have it - what about a Cabernet Chocolate Sauce? Having no idea if it would work, I decided to "give it a go". Pulling out my favorite chocolate sauce recipe from David Lebovitz I started tinkering, substituting Cabernet Sauvignon for the water.

After "fudging" around with it a bit, I finally got it right. And I was tempted to grab some vanilla ice cream and eat  it right there and then.

Chocolate Cabernet Sauce

But I didn't.  I saved it, so I could share it with you.

So, you might be thinking one of two things. OMG, this sounds fantastic (and of course you would be right!) or... OMG... this sounds awful - in which case you would could be right  - but only if you don't like red wine and dark chocolate.

And if that is the case, we need to have a chat. Because red wine and chocolate are fantastic. And together? Sublime.

Chocolate Cabernet Sauce

This is a grown up chocolate sauce. Not too sweet, but with a deep, rich chocolate flavor with just enough red wine to round out the flavor and give the sauce a warm, ever so slightly spicy flavor. Poured over vanilla ice cream, pound  cake or drizzled over profiteroles, this Cabernet Chocolate Sauce is just the thing to have in your fridge to "gussy up" a simple dessert. Or just to dip your spoon in after a tough day. Because in my experience  there is little that chocolate and red wine can't  make better, whether it's in a sauce - or a  cupcake.

Cabernet Chocolate Sauce

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 752kcal
Author: Nancy Buchanan

Ingredients

  • 1 ½ cups Cabernet Sauvignon wine
  • ½ cup granulated sugar
  • 2 Tbsp. mulling spices wrapped and tied in cheesecloth
  • ½ cup dutch process cocoa
  • ½ cup light corn syrup
  • 2 oz. dark 70% cacao bittersweet chocolate, chopped

Instructions

  • Combine the wine and sugar into a small saucepan. Stir to combine. Add the mulling spices and heat over medium high heat and bring to a simmer. Simmer for 5 minutes. Remove the mulling spices. Add the cocoa and corn syrup and whisk until the mixture is smooth and simmer for 2 minutes. Remove from the heat and stir in the chocolate. Let cool. If not using right away, refrigerate for up to 2 weeks.

Nutrition

Calories: 752kcal | Carbohydrates: 142g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 73mg | Potassium: 654mg | Fiber: 9g | Sugar: 117g | Vitamin A: 40IU | Vitamin C: 3.5mg | Calcium: 154mg | Iron: 6.7mg
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Reader Interactions

Comments

  1. Diane {Created by Diane} says

    November 01, 2014 at 10:28 pm

    This chocolate cabernet sauce looks so tasty...I bet it's fantastic. I made a wine syrup and have been eating it on lots of things. I think we could single handedly make wine the "new thing" or have a ton of fun trying 🙂

    Reply
  2. mtb says

    March 18, 2018 at 2:38 pm

    5 stars
    Grown up chocolate sauce indeed. A real treat. Thank you.

    Reply

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SALUD, BONJOUR AND CIAO!
Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

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