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Wine & Cheese by TCC Recipes
Bittersweet Chocolate-Port Sauce
Looking for an Easy Holiday Dessert?
Pour This Sauce Over Ice Cream & Berries. YUM!
1 package E’piu Mascarpone cheese
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter
2 Valrhona Chocolate Bars, chopped
1/4 cup Bogle Petit Sirah Port
Bring mascarpone, milk, and butter to simmer in a small heavy saucepan. Remove saucepan from heat and add chopped chocolate. Whisk mixture until smooth. Stir in tawny Port.
Sauce can be made 2 days ahead. Cover and chill. Re-warm over
medium-low heat.
Serve with Bogle Petit Sirah Port, of course!
Enjoy!
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