New This Month

Chocolate-Brandy Sauce


Serve this with our Doughnut Twists.

  • Yield: Makes 1 1/3 cups

Source: Martha Stewart Living, December 2009


  • 3/4 cup heavy cream
  • 3 tablespoons light-brown sugar
  • 2 tablespoons brandy
  • Pinch of salt
  • 4 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped


  1. Bring cream, sugar, brandy, and salt to a boil in a small saucepan. Pour over chocolate, and whisk to combine.

Reviews Add a comment