Chocolate Brandy Sauce
- Ready In:
- Bring cream to a boil.
- Remove from heat and stir in chocolate until melted.
- Stir in brandy.
- You can use a cornstarch slurry to thicken it up.
- Serve warm sauce over warm chocolate Bread pudding.
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I make this quite (my version) frequently. Canadian I 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. I 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) I 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.