Dark Chocolate Sauce with Shiraz

This is a very good sauce. Very good. Seriously good.

Now, I'm not sure on the exact amounts of stuff as I do a lot of "eye-balling" in the kitchen. But this'll give you a good start.

The idea is you want the sauce to still be pourable when it cools, but still be tasty and chocolaty.

Here's what you need:

2 cups of dark cooking chocolate (melts or pieces from a bar)
1/2 glass shiraz wine (and the other half for the cook)
3 tbsp butter
1/2 whipping cream *update* 1/2 CUP whipping cream, darned typos

What do you do?

This is easy. Chuck it all into a thick bottomed saucepan. Lowest heat possible. Stir or whisk it as the chocolate melts. As soon as the chocolate is melted and everything is stirred together, turn the heat off.

You can use it hot, or use it as cold.

This year for the Christmas morning brunch everyone had a dish of this chocolate sauce for use. Most just dipped the fresh strawberries in the sauce. I, of course, dipped pretty much everything in the sauce including rolled up shaved prosciutto. It was very tasty! I even dipped chocolate sea shells in the chocolate sauce, mmmmmmm. I even poured a bit into my champagne glass and then filled the glass with a vanilla and cream flavoured sparkling wine (from Nurioopta). Yummy.