This rich, thick chocolate glaze may remind you of hot fudge sauce in its flavor and consistency. Avoid overmixing when stirring the chocolate into the hot-cream mixture, as this can cause the ganache to become dull and grainy. To make a thinner glaze for coating the handwritten valentine cupcakes on page 212, see variation below.

　　

Ingredients

makes about 1 1/4 cups

　　6 ounces semisweet chocolate, finely chopped

　　2/3 cup heavy cream

　　1 tablespoon light corn syrup

　　

Step 1

Place chocolate in a medium heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium- high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

　　

Step 2

Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat gently before using.

　　

Shiny Chocolate Glaze Variation

Step 3

Reduce amount of chocolate to 2 ounces. Follow step 1 of recipe above, letting mixture stand 5 minutes before slowly whisking until smooth and combined. Use immediately, without straining.

　　Martha Stewart's Cupcakes