| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup dry red wine
- 1/2 cup sugar
- 2 tablespoons mulling spices
- 1 teaspoon minced orange peel
- 1/2 cup Dutch cocoa powder
- 1/2 cup light corn syrup
- 1-ounce semisweet chocolate, chopped
- Mint, for garnish
- Serving suggestion: Vanilla Bean Ice Cream
Instructions
- Combine first 4 ingredients in a small saucepan and bring to a simmer over low heat. Cook for 5 minutes. Turn off the heat, cover and let steep for 15 minutes. Strain out the solids and return the liquid to a clean saucepan over low heat. Add the cocoa powder and corn syrup and whisk until smooth. Simmer for 2 minutes. Turn off the heat, add the chopped chocolate and stir until melted. Cool to room temperature. May be covered and stored in the refrigerator for up to 1 week.
- Drizzle over vanilla bean ice cream and garnish with mint.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 360 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 4 g |
| Sugar | 66 g |
| Protein | 3 g |
| Cholesterol | 7 mg |
| Sodium | 45 mg |
Reviews
You are such a breath of fresh air. I can’t wait to make this recipe.