Even if you’re not a fan of port wine, try sipping it with a square of dark chocolate. The moment you pour the warm, glossy sauce over cold ice cream it thickens, but stays soft. Pots de Creme have been in vogue since the 17th century, and our take on this classic French dessert is the definition of luxury. To keep: Chocolate sauce will keep nicely in the fridge as long as two weeks; to keep it longer, transfer to a self-sealing freezer bag and freeze up to two months. 6 ounces (170g) semisweet chocolate (not chocolate chips), finely chopped. Print . Well, as I’ve stated before, chocolate & red wine are two of my favorite food groups, especially together. To reheat place opened jar in a pot filled almost halfway with simmering water and heat until warm and pourable. After cutting, toss the marshmallows, a few at a time, in the bowl of powdered sugar, coating them lightly. The syrup will foam up and triple in volume. egg yolk, port wine, vegetable broth, red onion, gorgonzola cheese and 1 more Delicious Stuffed Lamb Loin With A Berry And Chocolate Sauce Yuppiechef meat stock, extra-virgin olive oil, pitted prunes, chocolate and 12 more Check out this rich, fudgey chocolate sauce made with Port wine. For coffee marshmallows, omit the peppermint extract and food coloring and add a mixture of 1 tablespoon instant espresso powder mixed with 1 to 2 teaspoons water. To give: Pour into an attractive jar or small pitcher with lid. Variations: To make vanilla bean marshmallows, omit the peppermint extract and food coloring. To cut the marshmallows, sift about 1/2 cup of the powdered sugar onto a work surface in a rectangle the size of the sheet pan. The port can be replaced with water or coffee for an alcohol-free version. Cooking: Port wine reduction sauce is amazing drizzled over steaks and roasted meats, but it also works well when served ontop of ice cream or used in rich, layered chocolate cake. Hungarian Cream Cake With Whipped Cream Frosting, Honey Applesauce Snack Cake With Orange Glaze, OregonLive Recipe Box designed & built by, Adapted from Stonewall Kitchen Favorites, by Jonathan King, Jim Stott and Kathy Gunst. https://www.unclejerryskitchen.com/recipes/chocolate-port-wine-cake Using tawny port, which has a sweetness that expertly cuts through bittersweet chocolate flavours, our Port Wine Sauce adds a bold, intense and fruity taste made for only the most romantic evenings. Set aside to soften. 1 cup semisweet or bittersweet chocolate chips, or 6 ounces chopped chocolate, In a medium saucepan, melt the butter, chocolate, corn syrup and salt over medium-low heat until just simmering, stirring frequently to create a smooth, thick sauce. If you’re still on the hunt for that perfect romantic dinner to prepare, take a stab at this simple filet mignon with port-wine reduction. When the sugar syrup reaches 250 degrees, remove it from the heat and stir in the softened gelatin. Add a beef tenderloin to any order for $39.99, when you add another product to your cart. Add package of gourmet hot cocoa to complete the gift. When the whites form very soft peaks, add the remaining 1 cup sugar and continue beating. While Chocolate Ganache is a delicious & essential baking recipe, and it’s certainly great on ice cream, it’s not the same as Hot Fudge Sauce. Heat wine in a saucepan over high heat until reduced to about 1 1/2 cups, about 5 minutes. So tasty and yummy. When the sugar syrup reaches 240 degrees, start to beat the egg whites on medium speed. Prep time: 40 minutes As an Amazon Associate I earn from qualifying purchases. Your email address will not be published. Was gifted some port wine, was not a fan of the taste. Calling all chocoholics!!! The mild flavor of the tender filet mignon gets superb depth and richness when paired with chocolate and port wine. Filet Mignon with Port-Wine Reduction. Why the Port wine in the sauce? That’s great Evelyn! This was a very simple chocolate sauce, and easy to make but I was expecting more port flavor. 6 ounces (170g) semisweet chocolate (not chocolate … This easy, foolproof sauce is like decadence in a jar, able to transform a simple bowl of vanilla ice cream into a sophisticated dessert. Sending you all love on this day of love. Mix chocolate and coconut sugar into wine; cook, stirring frequently, until sauce is … To give: Package the marshmallows in a cellophane bag tied with a ribbon. Ingredients. Use an unlined copper pot if you have one. The chocolate in the recipe makes it rich, the corn syrup makes is glossy, and the cocoa powder adds a strong, pure chocolate flavor. Combine 1 cup of the sugar with the corn syrup in a large, heavy-bottomed pot. Add the tomatoes, salt, and pepper and cook for 5 to 6 minutes. It’s quite something, really. Hot Fudge Sauce has that special texture that seems to be both liquid and solid at the same time. Meanwhile, put the egg whites and extract in the bowl of a stand mixer fitted with the whip attachment. February 1, 2018 by Eileen Gray 3 Comments. Just made it for the second time. Want the perfect end to a romantic meal? Copyright © 2019 Baking Sense on the Foodie Pro Theme, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained, Chocolate Butter Cake with Chocolate Italian Meringue Buttercream ». Using a ruler to guide you and a lightly oiled sharp knife, cut the marshmallow sheet into 1 1/2-inch squares. Variations: Instead of port, add 1 to 2 teaspoons Grand Marnier or Amaretto. egg yolk, port wine, vegetable broth, red onion, gorgonzola cheese and 1 more Delicious Stuffed Lamb Loin With A Berry And Chocolate Sauce Yuppiechef meat stock, extra-virgin olive oil, pitted prunes, chocolate and 12 more To give: Pour into an attractive jar or small pitcher with lid. It is easier if you use a pressing motion, rather than pull the knife. Although all styles of Port work well for cooking, the most economical option is a Ruby Port, which just so happens to have a long shelf life too. Place over medium heat and cook, stirring occasionally with a wooden spoon, until the sugar melts. Coffee would be great in this sauce if you like mocha flavor. Variations: Instead of port, add 1 to 2 teaspoons Grand Marnier or Amaretto. Was not prepared for how delicious this was. Remove from the heat an stir in the vanilla. Sift about 1/2 cup powdered sugar evenly over the top. Cool for 10 minutes before serving. The whites will almost double in volume. Serve it with a mashed potato or sunchoke purée, a simple watercress salad, and enjoy! My new book is now available at Amazon! The port can be replaced with water or coffee for an alcohol-free version. Scrape the marshmallow mixture into the prepared pan and, using a small offset spatula, spread it evenly to the sides. Combine all the ingredients, except the vanilla, in a medium saucepan. Stir in port. Mix chocolate and coconut sugar into wine; cook, stirring frequently, until sauce is smooth and glossy, about 5 minutes. If any crystals form on the sides of the pan as the mixture heats, wash them down with a wet pastry brush. Required fields are marked *. This was a very simple chocolate sauce, and easy to make but I was expecting more port flavor. Cool to room temperature, transfer to sterilized jars with tightfitting lids and refrigerate. Reduce the speed to medium-high and beat until the whites (not the outside of the bowl) are lukewarm to the touch, about 114 degrees, about 15 minutes. Stirring frequently, bring the mixture to a boil, reduce heat to medium low and and simmer for 2-3 minutes. xo. Run a thin-bladed knife around the edge of the pan to loosen the marshmallow. A rich, fudgey chocolate sauce made with Port wine for a grown up ice cream sundae topping. Reduce heat to medium for an alcohol-free version cream topping for grown-ups jar in a and. 1/2-Inch squares, rather chocolate port wine sauce pull the knife at the same time of minutes to. Until reduced to about 1 1/2 cups, about 5 minutes and in. Use a pressing motion, rather than pull the knife mixture reaches 240 degrees a. The bottom of an 8-by-12-inch sheet pan with parchment paper very simple chocolate sauce made with port,... Sheet pan with parchment paper and the pan onto the sugared surface to unmold, then off! 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