Chocolate Decadence


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Chef: Bunz Emmett

Serves: 8


This recipe was imported from Kelly Deetz, and has remaining a staple of Bunz' dessert repertoire.


1 1/4 lb(s) Bitter or semi sweet chocolate
3/4 cup heavy cream

Make brownies in a spring form pan (use a mix or your own recipe).
Poke little holes in the brownie and drizzle flavoring (liqueur) on top, just enough to moisten brownies.
Set aside.
In a double boilter, melt semi-sweet chocolate with 1 cup of liqueur, stirring until well blended.
Set aside (off the stove), and let the liquid cool a little, almost to lukewarm, but warm enough to melt butter into.
Make sure the cream and butter are NOT cold, but room temperature.
Grate 3/4 cup of sweet butter into chocolate mixture, stirring the entire time.
Whisk in 3/4 cup of heavy cream.
Pour chocolate mixture onto brownie bottom.
Chill till hard, best to leave in fridge overnight.