• 8 oz. heavy cream
• 8 oz. Ohio Pinot Noir
• 6 oz. raspberry compound (or raspberry jam with no added sugar)
• 12 oz. Bittersweet chocolate
Bring Ohio Pinot Noir to a simmer and reduce by half, then add cream. Bring mixture to a boil and then remove from heat. Add chocolate and still until smooth and fully blended. Gently stir in the raspberry compound.
Serve with pound cake, sponge cake and/or bites of fresh fruit.