8 oz unsweetened Chocolate, chopped
1/4 cup Espresso Balsamic Vinegar
1/2 cup granulated sugar
8 oz unsweeted Chocolate, chopped
pinch of salt
In a heavy saucepan, whisk together the whipping cream, dark balsamic, and sugar. 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 heat and add the chopped chocolate. Let sit for 5 minutes without stirring. Start whisking until chocolate is fully combined. Transfer to a clean mason jar or 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. Keep refrigerated.
Variations: Substitute Dark Fig Balsamic, Cherry Balsamic, or Strawberry Balsamic for the Espresso.