New This Month

Chocolate-Armagnac Glaze


Use this recipe to top off our Chestnut Cake.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, December 2007


  • 3/4 cup heavy cream
  • 6 ounces semisweet chocolate, finely chopped
  • 4 tablespoons unsalted butter, room temperature
  • 1 tablespoon Armagnac


  1. Bring cream to a boil in a small saucepan. Pour over chocolate in a medium bowl, and let stand for 5 minutes. Stir until smooth. Add butter and Armagnac, and stir until smooth. Use immediately.

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