- 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
Directions
- 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.
