3/4 cup heavy cream
3/4 cup red wine (I used a pinot noir)
1/2 cup brown sugar
1/4 cup (1/2 stick) unsalted butter
12 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1/4 teaspoon salt
Add the cream and wine to a saucepan and heat over medium heat. Cook until the liquid is warm and there are bubbles forming on the edges of the pot, about 3 minutes. Stir in the sugar until it is totally dissolved and allow the mixture to come to a boil. Reduce the heat to low and stir in the butter until melted. Turn off the heat and add in the chocolate, allowing it to sit for a minute. Then stir constantly until the chocolate is completely melted. Stir in the vanilla extract and salt. You can use it right away, but I like to let this sit for an hour at room temperature to thicken even more.
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