We made it thorough the 45 days of January and are staring down February later this week. Which means Valentine’s Day is just ’round the corner, and for that, we’ve got this rich and delicious balsamic chocolate sauce.
Am I too early? I don’t think there is any wrong time for hot fudge and while it may seem like the most basic B dessert, a hot fudge sundae is one of my favorite go-tos. I’m such a sucker for nostalgia and a good ole’ hot fudge sundae takes me back to summers in Canada with my grandparents, or a Friday afternoon treat through the McD’s drive through. So if my Valentine were to show up with this fudge and all the rest of the fixings, he’d have my heart.
But we’re grown-ups now, and we like to take things up a notch and I’m doing that here by adding balsamic vinegar to my homemade fudge sauce.
You may think I’m crazy, but you’ve seen this savory condiment turn sweet before- with this blueberry crisp and honey balsamic syrup.
I love it because it adds a hint of tang to something that is traditionally so sweet. It certainly doesn’t taste like you’re eating straight up vinegar, but it’s a note that you can definitely tell is there. Trust me, it works.
What ingredients do I need to make Balsamic Chocolate Sauce?
- balsamic vinegar, obviously! Zingermans’ Deli is still rockin’ their balsamic blowout sale, so I took the chance to stock up and for this recipe, I used this 8- year varietal. If your pantry is looking bare, I suggest you do the same!
- dark chocolate. I used my favorite dark chocolate bar and chopped it up, but if you prefer chocolate chips, you do you. It may just make this a little sweeter.
- evaporated milk, but half and half will also do.
- brown sugar
- salt to balance the sweet.
- butter, unsalted, to bring it together.
Tips to making balsamic fudge sauce
- The biggest must- do is to reduce the vinegar. It’ll make it more syrup-y and really concentrate the flavor. I started with 1/2 cup, reduced it for about 15 minutes down to 1/4 cup.
- This will keep in the fridge, covered, for about two weeks.
I’m not joking when I say I was eating this by the spoonful. No doubt you will be as well.
**This post was in partnership with Zingerman’s Deli. Stock up your pantry during their balsamic blowout sale – pick up your favorites and maybe pick up a little something special to try – I recommend the 30th anniversary vinegar that is fab on ice cream just by itself. Can’t decide? The sampler is the way to go! **
Balsamic chocolate sauce
Ingredients
- ½ cup balsamic vinegar
- 6 oz dark chocolate chopped
- ¾ cup evaporated milk
- 2 TB light brown sugar
- 2 TB granulated sugar
- 3 TB unsalted butter
- pinch salt
Instructions
- In a small saucepan, add the balsamic vinegar over medium low heat. Reduce until you have about 1/4 cup left. Set aside.
- In another saucepan over medium low heat, add the remaining ingredients. Stir constantly until all is melted together and completely smooth. Add the vinegar reduction and set aside about 5 minutes to thicken and cool slightly.
