Chocolate Brandy Sauce

Ingredients

• 1 cup Heavy Cream (full‑fat, 35% milkfat)
• 2 tablespoons Brown Sugar (light brown sugar, packed)
• 1/4 teaspoon Salt (kosher or sea salt)
• 8 ounces Bittersweet Chocolate (70% cacao, chopped into ~1/4‑inch pieces)
• 2 tablespoons Brandy (optional, adds fruity warmth)

Instructions

1. Warm the Cream Base

   Add the heavy cream, brown sugar, and salt to a saucepan. Heat over low‑medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling.

   Time: PT5M

2. Chop the Chocolate

   While the cream is warming, place the bittersweet chocolate on a cutting board. Using a chef's knife, make horizontal cuts about 1/4 inch (6 mm) thick, then add diagonal cuts to create small, uniform pieces.

   Time: PT2M

3. Combine Chocolate and Cream

   Transfer the warm cream mixture to a high‑sided mixing bowl and immediately pour it over the chopped chocolate. Let the mixture sit for 10–15 seconds to begin melting the chocolate.

   Time: PT15S

4. Whisk Until Smooth

   Using a whisk, stir the chocolate‑cream mixture for about 1 minute, or until the sauce is glossy and completely smooth.

   Time: PT1M

5. Add Brandy (Optional)

   Stir in the brandy, mixing just until incorporated.

   Time: PT30S

6. Serve or Store

   Use the sauce immediately, warmed, or let it cool and refrigerate in an airtight container for up to 3 days. Re‑heat gently in a hot water bath before serving.

   Time: PT0S

Nutrition Facts

Calories

540

Protein

5 g

Carbohydrates

45 g

Fat

35 g

Fiber

3 g