2Tbsp.mulling spices wrapped and tied in cheesecloth
½cupdutch process cocoa
½cuplight corn syrup
2oz.dark70% cacao bittersweet chocolate, chopped
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.