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Chocolate Grand Marnier Sauce

  • Yield: About 3/4 cup


  • 1/4 cup heavy cream
  • 1 1/2 teaspoons Grand Marnier
  • 3/4 teaspoon sugar
  • 3/4 ounce semisweet chocolate, finely chopped


  • Heat the cream in a small saucepan over high heat. Add the Grand Marnier and sugar. Start whisking in the chocolate and bring to a boil, whisking constantly. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for 24 hours. Reheat in a double boiler.