¾ cup Cabernet Sauvignon red wine
¾ cup Big Y heavy cream
½ cup Big Y sugar
¼ cup Big Y unsalted butter
8 oz. bittersweet dark chocolate, chopped
1 tsp. Big Y pure vanilla extract.
-pinch Big Y salt
In a medium saucepan over medium-low heat, combine wine and cream; let cook for 4 minutes or until bubbles form around edges of pan. Whisk in sugar and let mixture come to a boil; whisk often to make sure sugar is completely dissolved. Once boiling, reduce heat to low and whisk in butter. Remove from heat and whisk in chocolate, vanilla and salt; let cool until warm to the touch and not hot. Serve over your favorite ice cream.
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