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recipes

Chocolate and Brandy Sauce

The top chocolatiers say that the best way to chop chocolate is in a food processor, both for result and for minimising mess.

Chocolate and Brandy Sauce

Preparation Time: 10 mins

Cooking Time: 5 mins

Serves: up to 8

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The top chocolatiers say that the best way to chop chocolate is in a food processor, both for result and for minimising mess. Thick, smooth and velvety, this indulgent chocolate sauce will never curdle or go lumpy when made in your  Processor.

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Ingredients

  • 285ml whipping cream (small carton)
  • 100g dark chocolate
  • 3 tbsp cognac or brandy (or strong coffee, if you prefer an alcohol free sauce)

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Method

  1. Break the chocolate into squares and put in the Medium Dualit Bowl, fitted with its Chopping Blade.
  2. With the motor running, continue to chop the chocolate until almost a powder. It may start to melt, but don't worry about it.
  3. Bring the cream to the boil in a medium sized pan. Allow it to rise up but not boil over.
  4. Off the heat, scrape the chocolate into the cream and immediately stir well with a small whisk until dark and glossy.
  5. Add the brandy or coffee, to taste.
  6. Stir before serving. Serve warm or cool.