Balsamic Chocolate Sauce
A chocolate sauce that goes way beyond dessert…
Drizzle, Glaze, or Top...
This thick, rich Balsamic Chocolate Sauce is excellent drizzled over salads featuring fruits and cheeses like Feta, Goat, and Blue Cheese. It also can be used as a glaze for roasted meats and is great for topping your favorite dessert for a sweet and slightly tart memorable taste.
Note that you don’t need to start with an expensive aged balsamic vinegar from a specialty taproom to make this sauce. Making your own is easy to do, and it will work just as well by reducing ordinary balsamic vinegar.
To get started, you’ll reduce the balsamic vinegar in a small saucepan and bring it to a boil over medium heat. When boiling, immediately reduce the heat to medium-low and simmer for 15-20 minutes, frequently stirring until the liquid thickens. The goal is to reduce the balsamic vinegar liquid to about one-third of its original half-cup to produce a thicker fluid that will begin to coat the spoon.
Meanwhile, in another small saucepan, add the water, sugar, cocoa powder, and salt. Whisk until smooth. Bring to a boil, then reduce heat to medium-low and simmer, stirring continually for five minutes to thicken. Remove from heat and stir in the vanilla.
Let both mixtures cool to room temperature, and combine the balsamic reduction and the chocolate syrup, whisking thoroughly until thoroughly combined and smooth.
Pour into a small pitcher to use immediately, or store in a sterile glass bottle.
This recipe makes ¼ cup of Balsamic Chocolate Sauce that is easily used in one or two servings. If you’d like to make more, the recipe can be adjusted easily using the servings slider in the recipe section below.
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Here’s how to change the number of portions:
Go to the “Servings” quantity in the recipe section below. Hover over the servings amount, and a slider box will appear above the amount. Slide the toggle to adjust the desired number of portions you want to make. Please note that when adjusting the serving amount, the ingredient measures will change to decimal equivalents. Need help with cooking and recipe conversions? Head over to Good Cooking’s Cooking & Recipe Conversions Guide for their online collection of helpful links!
Perfect in a Cocktail Too!
Try this Balsamic Chocolate Sauce to make an Amazing Chocolate Martini Cocktail!
Balsamic Chocolate Sauce
EQUIPMENT
- Saucepans and Whisk
INGREDIENTS
- ½ cup Balsamic Vinegar
For the Chocolate Sauce
- ¼ cup water
- 1-1/2 tablespoons sugar
- 1-1/2 tablespoons Cocoa Powder
- ⅛ teaspoon salt
- ¼ teaspoon Vanilla
INSTRUCTIONS
- Add the balsamic vinegar in a small saucepan bringing to a boil over medium heat. When boiling, immediately reduce the heat to medium-low and simmer for 15-20 minutes, frequently stirring until the liquid becomes thick. The goal is to reduce the balsamic vinegar liquid to about one-third from its original half-cup to produce a thicker liquid that will begin to coat the spoon.
- Meanwhile, in another small saucepan, add the water, sugar, cocoa powder, and salt. Whisk until smooth. Bring to a boil then reduce heat to medium-low and simmer, stirring constantly for five minutes to thicken. Remove from heat and stir in the vanilla.
- Let both mixtures cool to room temperature, combine the balsamic reduction and the chocolate syrup whisking thoroughly until thoroughly combined and smooth.
- Pour into a small pitcher to use immediately, or store in a sterile glass bottle.
KITCHEN NOTES
Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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