Chocolate balsamic sauce

A versatile treat that’s great for gifting!

This thick, rich sauce is ideal as a glaze for roasted meats and great as a drizzle over ice cream or sliced fruit such as strawberries or pears. You can also make amazing cocktails with it by blending with vodka and soda. Note that you do not have to start with expensive, aged balsamic to make this sauce; reducing ordinary balsamic will thicken it before you combine with easy to make chocolate syrup.


  • 3 cups (750 mL) ordinary balsamic vinegar
  • 1 1/3 cups (340 mL) white sugar
  • 1/4 teaspoon (1.25 mL) salt
  • 1 1/2 cups (375 mL) cocoa powder
  • 2 1/2 cups (625 mL) water
  • 2 teaspoons (10 mL) vanilla extract


  • Start by putting the balsamic vinegar in a medium saucepan and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring often.
  • The goal is to reduce the balsamic vinegar to about 2 cups from its original 3 cups, producing a thicker liquid that will coat the sides of the pan.
  • While vinegar is simmering, whisk together the sugar, cocoa powder and salt in a small saucepan.
  • Add the water and whisk until smooth. Bring to a boil then reduce heat to medium and cook for 5 minutes to thicken slightly, stirring constantly.
  • Remove from heat and stir in vanilla extract.
  • Let both cooked mixtures cool for 10 minutes, then add chocolate syrup to the balsamic vinegar and whisk together.
  • Pour into small jars or bottles and cap tightly.

Makes 4 cups (1 litre).

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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