Ingredients

• 1 cup dry red wine
• 1/2 cup sugar
• 2 tablespoons mulling spices
• 1 teaspoon minced orange peel
• 1/2 cup Dutch cocoa powder
• 1/2 cup light corn syrup
• 1-ounce semisweet chocolate, chopped
• Mint, for garnish
• Serving suggestion: Vanilla Bean Ice Cream

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Instructions

1. Watch how to make this recipe.
2. Combine first 4 ingredients in a small saucepan and bring to a simmer over low heat. Cook for 5 minutes. Turn off the heat, cover and let steep for 15 minutes. Strain out the solids and return the liquid to a clean saucepan over low heat. Add the cocoa powder and corn syrup and whisk until smooth. Simmer for 2 minutes. Turn off the heat, add the chopped chocolate and stir until melted. Cool to room temperature. May be covered and stored in the refrigerator for up to 1 week.
3. Drizzle over vanilla bean ice cream and garnish with mint