This is not going to be a recipe. I’ll give you recipes from time to time, but this one is a secret. This is Chocolate Cognac.
After having chocolate cognac in a Seattle restaurant, the race was on to replicate it. It was simply too good not to have as often as possible.
The easy ingredients are to the right. Good chocolate (no, not milk chocolate), at least passable cognac (in this case Hennesey VSOP), and cream. There’s a also a secret ingredient which involves a bit of specialized preparation that I’ve been sworn to secrecy about by the chef whose original we reverse engineered.
So it’s a beautiful, clear and cold night in Ocean Shores, and – clearly – Chocolate Cognac is warranted. The last Mariners spring training game is on the television, the dark dark rural night has set in, and the drink must make an appearance.
Comfort food comes in all shapes and sizes, but some times it’s in the form of a very thick, very chocolatey drink with that unmistakable cognac accompaniment.
It likes to sit for 24 hours to integrate the flavors. Always the hardest thing about making good food is delayed gratification. Unfortunately, the microwave does not rule.
