Dark Chocolate Mulled Wine Sauce

This is from the December 2008 issue of Cooking Light, and I have been hanging on to it on a little scrap of paper since then! It sounds delicious, and I hope to get to try it soon. I think myrecipes.com has a recipe for the mulling spices, but I imagine a small sachet of any commercial mulling spices or recipe from here would work! I think it would be divine over vanilla ice cream or even a rich chocolate cake.

• Ready In: 15 mins
• Serves: 1

Ingredients

• 1  cup dry red wine (they suggest cabernet sauvignon)
• 1⁄2 cup sugar
•  mulling spices (in a sachet)
• 1⁄2 cup  cocoa (Dutch process)
• 1⁄2 cup light corn syrup
• 1  ounce  semisweet chocolate, chopped

Directions

1. Combine first three ingredients in a small saucepan; bring to a simmer and cook 5 minutes. Discard spices.
2. Add cocoa and corn syrup, stirring with a whisk until smooth. Simmer 2 minutes and remove from heat.
3. Add chocolate, stirring until chocolate melts. Cool to room temperature.