Chocolate Glaze

Name: Chocolate Glaze
Yield: Makes 2 1/2 cups
Ingredients: 9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped; 4 1/2 tablespoons unsalted butter, room temperature, cut into small pieces; 1 1/4 cup heavy cream; 1 1/2 tablespoons corn syrup

By Elizabeth Falkner

September 15, 2011

Use this for a glossy finish on the Chocolate Hazelnut Cake with Praline Chocolate Crunch and for assembling the Milk Chocolate and Salted Caramel Gâteau Saint-Honoré . It's also great drizzled over ice cream.

Recipe information

Yield
Makes 2 1/2 cups

Ingredients

9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

4 1/2 tablespoons unsalted butter, room temperature, cut into small pieces

1 1/4 cup heavy cream

1 1/2 tablespoons corn syrup

Preparation

Combine chocolate and butter in a medium bowl. Bring cream and corn syrup to a boil in a small saucepan over medium heat, stirring often. Pour over chocolate; let stand 1 minute, then stir until melted and smooth. Let cool to room temperature, about 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before using.