18th Century Chocolate Wine

Rating:

4 out of 5 (with 1 vote)

In a small saucepan, combine and cook over low heat the Port and Bittersweet Chocolate. For best results, use 60% cocoa or higher chocolate.
When the mixture is steaming, add the flour and stir until the liquid is slightly thickened.
Add a quarter tsp. of sugar to taste, if desired.

Adapted from a NY Times article , which was adapted from a recipe by John Knott, circa. 1720.

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