Cherry Chocolate Sauce
Makes about 2½ cups
  • ½ cup butter
  • 1 (4-ounce) bar unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • ¾ cup firmly packed brown sugar
  • 1 cup heavy whipping cream
  • ¼ cup cherry brandy
  1. In a medium saucepan, cook butter and chocolate over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in sugars, and cook, stirring frequently, until sugar is dissolved. Stir in cream and brandy, increase heat to medium, and bring to a simmer. Cook, stirring frequently, for 5 minutes. Serve sauce warm, or cover and refrigerate for up to 1 week.
Recipe by Paula Deen Magazine at