40g dark chocolate, at least 70% cocoa solids
600ml ruby port
30g caster sugar
A large pinch of plain flour
Pour the port into a saucepan.
Break up the chocolate into small chunks and add to the saucepan.
Add the sugar to the saucepan. Alcohol goes bitter when you heat it so you may need more to taste.
Whisk in the flour.
Cook over a low heat for 10 minutes, until small bubbles form around the edge. Do not boil.
Whisk the mix together.
Pour into your favourite (sic) cups or a chocolate pot if you have one.
Drink whilst it’s still hot.
What I did:
½ - ⅔ c espresso dark chocolate chips
1 bottle Sandman Reserve Ruby Port
¼ c. sugar (could use less next time? To taste at end…)
1 t. + flour
I mixed flour with sugar, whisked into port, then added chocolate to warm while stirring frequently.
Top with whipped cream. Serve with biscuits or biscotti, and citrus sparkling water (no sugar) to balance richness.