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
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.