Honey Chocolate Sauce
1 cup Heavy Cream
7 oz Bittersweet Chocolate, chopped into small pieces
3 oz Unsweetened Chocolate, chopped into small pieces
3 Tbl Honey (I prefer a mesquite honey for its stronger flavor)
3 Tbl Barenjager (This is optional but is a fantastic German honey liquor)
Heat the heavy cream in a saucepan over medium heat until just starting to boil.
Remove the pan from the heat and add both types of chocolate. Let the chocolate sit of a minute and then stir until completely melted.
Add the honey (and if desired the Barenjager). Serve over cooled brownies.
Pairs Well With
This sauce is for Mascarpone Brownies