The first thing I whipped up actually used up the last bits of a couple things in my kitchen - not only some of the wine fell into the pot, but the last of our half-and-half and milk chocolate pieces from Christmas Eve. I can't recall where I found the original idea for making a chocolate fudge sauce with the red wine, but I'm glad I did! Pairing both the richness of bittersweet chocolate and salted butter with the premium milk chocolate and cream made a gorgeously velvety base that was perfectly accented with the reduced red wine and my homemade Cabernet Salt. Rather than overload the works with sugar, I added a little bit of Truvia along with sucanat to sweeten the deal. Jarred up, it's hanging out in the fridge, where we've been dipping into it for drizzling on frozen yogurt, cheesecake and fresh berries! We're all grownups here, so who knows? This might fall into our next mocha or cappuccino!
Shared with Gluten Free Fridays
Cabernet Fudge Sauce
Makes ~1 cup, 8 (2 tbsp) servings
½ cup red wine
3 oz good-quality bittersweet chocolate (at least 70%), chopped
1 ½ oz premium milk chocolate, chopped
2 tbsp salted butter, diced
¼ tsp Cabernet Salt (or kosher salt)
¼ cup raw sugar, sucanat or brown sugar
3 packets Truvia
½ cup half and half cream
- Bring wine to a simmer in a small pot and cook until reduced by half.
- Meanwhile, combine chocolate, butter, salt, sugar and Truvia in a double boiler and heat, stirring, until chocolate and butter are melted.
- Whisk in the cream and wine reduction and cool.
Amount Per Serving (2 tbsp)
Total Fat: 9.7 g
Cholesterol: 15.0 mg
Sodium: 31.5 mg
Total Carbs: 16.1 g
Dietary Fiber: 1.0 g
Protein: 1.3 g