Musical pairing – You Sexy Thing by Hot Chocolate
A couple of weeks ago, I woke up feeling very much like I still wanted to be on vacation back in Santa Cruz; in fact, I was really wishing we had a Gayle’s Bakery so that I could peruse their gorgeous cases of pastry! But alas, I clicked my heels three times and I was definitely still in Kansas . . . well, Indiana, but close enough. Anyhoo . . . because I still wanted to be on vacation and was craving pastry, I decided to make doughnut holes – and not just any doughnut holes, but doughnut holes that were dipped in chocolate sauce – a fabulous Martha Stewart Chocolate Brandy Sauce!
I will confess that I took a cheat here, because I used thawed pizza dough purchased from my local grocer, to make my doughnut holes; I rolled/patted to about 1/2-inch thickness, then cut with a small biscuit cutter and shallow fried for about 2-3 minutes on each side (you have to flip them, they won’t turn themselves); once out of the pan, I dusted them with a cinnamon sugar.
And then, I dipped them into the silkiest, rich chocolate I’ve ever placed into my mouth . . . seriously . . . it’s like one of those, ‘Calgon, take me away’ moments! Try it for 30 days and if you don’t like it, we’ll refund your money . . . oh wait, I don’t recommend eating doughnuts or doughnut holes for 30 days straight . . .
But then again, the sauce is also great on ice cream . . .
Martha Stewart Living Magazine, December 2009
3/4 C heavy cream
3 tablespoons light-brown sugar
2 tablespoons brandy (optional)
pinch of salt
4 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
Bring cream, sugar, brandy and salt to a boil in a small saucepan. Pour over chocolate and whisk to combine.
SMITH BITES NOTE: The Brandy is optional but does add an extra flavor component that just plain works!