chocolate balsamic sauce

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vinegar-reduction sauce with chocolate...and a bit o' cayenne.

another from

yields:  16 oz of sauce
2 c balsamic vinegar
1 c water
1/2 c sugar
1/4 tsp salt
2/3 c Dutch process cocoa powder
1 tsp vanilla
pinch cayenne pepper
1. in a small sauce pan over low heat, simmer vinegar until reduced by half; stir frequently. takes approximately 20 minutes. the vinegar will thicken and coat its pan. set aside to cool once reduced.

if you start with a good balsamic vinegar, you can skip this step and simply use 1 cup of balsamic straight from the bottle.
2. in another small saucepan, dissolve sugar, salt and cayenne in the water; bring to a boil. reduce the heat to low and add cocoa, stirring until a syrup begins to thicken. remove from heat and add vanilla. set aside to cool.
3. once completely cooled, mix the vinegar and chocolate syrup thoroughly and divide among four 4 oz. sterile glass bottles.
info here gives the substitution for using chocolate baking solids instead of cocoa powder: 3 tbsp cocoa powder + 1 tbsp fat (oil, shortening, butter...) + 1 tbsp sugar = 1 ounce chocolate solid. so basically, substituting chocolate baking solids for cocoa powder will make the sauce sweeter and fatter.

and then there is the issue of whether or not the chocolate will seize or not with the addition of the vinegar and/or water. possibly also need to adjust water amount.

when buying a good balsamic, look for grape must to be one of the first ingredients. since this is going to be a reduction, possibly okay to get the cheapo vinegar.
Cooking Method   SimmerStyle   Gourmet
Prep Time   less than 15 minutesCooking Time   15 to 30 minutes
Features   Dairy-Free, Vegan, Vegetarian

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