Bittersweet Chocolate Sauce

Name: Bittersweet Chocolate Sauce
Yield: Makes about 1 1/4 cup
Ingredients: 6 ounces bittersweet chocolate, chopped; 1 1/2 tablespoons unsalted butter; 1/3 cup heavy whipping cream; 2 tablespoons Armagnac, Cognac, or other brandy; 1 teaspoon vanilla extract; 1/8 teaspoon salt

By Claudia Fleming

November 3, 2008

Armagnac adds a festive and slightly boozy flavor.

Recipe information

Yield
Makes about 1 1/4 cup

Ingredients

6 ounces bittersweet chocolate, chopped

1 1/2 tablespoons unsalted butter

1/3 cup heavy whipping cream

2 tablespoons Armagnac, Cognac, or other brandy

1 teaspoon vanilla extract

1/8 teaspoon salt

Preparation

Step 1
Combine chocolate and butter in medium metal bowl. Place bowl over saucepan of simmering water; stir until melted and smooth. Remove from over water.
Step 2
Bring cream to simmer in small saucepan; gently stir into chocolate. Add Armagnac, vanilla, and salt and stir to blend. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill. Rewarm over low heat before using.

TagsSauce Chocolate Gluten Free Nut Free Make Ahead Easy Bon Appétit

Recipe notes

Chocolate Pie

Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.