Ingredients
-
1
-
2
-
2
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Chocolate Brandy Sauce, I Serve this over my Recipe #200585 for an extra rich chocolate taste , I make this quite (my version) frequently Canadian use chocolate 100 grm bar=about 3 5 oz Canada-Decent bars Irresistable from Metro or Food Basics 4 for $5 at Food Basics Sometime on sale for $1 each They have a variety up to 72% Cocoa plus white use the 45% I also mix types including their milk chocolate bar I have used the Hershey Special 35% and others Never failed Take the bar and hit it flat wise on the floor to break it up (putting it in the fridge would also make the bar harder) A meat mallot also works (the flat side) use double boiler method Add broken chocolate as above I add 2-3 oz of 35% whipping cream I then add 1 tsp of Napoleon Brandy The taste reminds me of some chocolate truffles I buy The more cream you add the softer the product Even 10% cream works Experiment , Oh, so decadent! Addictive and truly simple to make Just about any liqueur could be used with great results
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Bring Cream to a Boil. |
|
2
Done
|
Remove from Heat and Stir in Chocolate Until Melted. |
|
3
Done
|
Stir in Brandy. |
|
4
Done
|
You Can Use a Cornstarch Slurry to Thicken It Up. |
|
5
Done
|
Serve Warm Sauce Over Warm Chocolate Bread Pudding. |
