May 24, 2025
Marquette Red Wine Chocolate Sauce? Yes, Please!
This luscious Red Wine Chocolate Sauce blends the juicy dark fruitiness of our Marquette with velvety, smooth chocolate. Whether drizzled over ice cream, pound cake, waffles, or even added to lattes, it elevates all your favorite treats to a new level of deliciousness.
The combination of flavors creates a rich, decadent experience that's hard to resist. The subtle hint of chili powder adds a surprising twist, providing a gentle warmth that complements the sweetness perfectly. It's a versatile sauce that transforms ordinary desserts into extraordinary delights.
This recipe makes enough for you to have a jar for indulging yourself and still have some to package up as delicious gifts for your friends and family.
Enjoy experimenting with different ways to use this sauce, and watch as it becomes a staple in your dessert repertoire.
Yield: 4 Servings Prep: 10 minutes | Cook: 20 minutes Total Time: 30 minutes
Ingredients
- 1 ½ cups heavy cream
- 1 ½ cups red wine, we use Maquette
- 1 cup dark brown sugar
- ½ cup, (1) stick, salted butter, sliced into tablespoon measures
- 24-ounces semisweet chocolate chips
- 2 teaspoons vanilla extract
- ½-¾ teaspoon of your favorite chili powder, optional for a bit of heat.
- ¼ teaspoon salt
Instructions
- Mix the cream and red wine in a large saucepan over medium heat. Cook until warm with steam rising from the top and small bubbles form around the edge.
- Add brown sugar and stir until completely dissolved. Bring to a boil.
- Once boiling reduce the heat to low and stir in butter until melted.
- Remove from the heat and add the chocolate chips. Stir continuously until completely melted. Add vanilla extract, chili powder and salt, then stir to combine.
Best served warm, not hot.
To store: Transfer the sauce to a jar with a tight -fitting lid. Store in the refrigerator for up to a week.
To reheat and serve: The chocolate sauce will firm up in the fridge. To reheat, simply transfer to a microwavable container and heat in 15-second intervals, stirring often, until the mixture melts back down to a sauce consistency.
