Ingredients
¾ cup whipping cream
½ cup granulated sugar
¼ cup Buona Cucina Black Cherry Dark Balsamic Vinegar
8 oz unsweetened chocolate chopped.
Pinch of salt
Directions
In a heavy-bottomed saucepan, whisk together the whipping cream, sugar, and balsamic. Bring to a gentle simmer over medium heat and be careful not to let the cream boil. When the mixture is just starting to release steam remove from the heat and add the chopped chocolate. Let sit for 5 minutes without stirring and then whisk until the chocolate is fully combined.
Transfer to a clean mason jar or other glass container and let cool to room temperature. It will thicken as it cools, so feel free to microwave it for 10 seconds to warm it up when you want to use it.
You can store this in an airtight container for up to 1 month in the fridge.
For other great variations for this recipe try using
Buona Cucina Vanilla Dark Balsamic vinegar for a classic taste
Buona Cucina Espresso Dark Balsamic Vinegar for a Mocha flavor
Buona Cucina Fig Dark Balsamic for a rich and sweet taste
Recipe by Emily Lycopolus