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)
  • Mascarpone Brownies
  1. Heat the heavy cream in a saucepan over medium heat until just starting to boil.
  2. 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.
  3. Add the honey (and if desired the Barenjager). Serve over cooled brownies.
This sauce is for Mascarpone Brownies