Here is a silky and easy-to-make chocolate glaze. It creates a thin layer of satiny chocolate for cakes, cupcakes, ice cream, and pound cake. The quality of the ingredients really counts in this one—use your best chocolate and butter!
Ingredients
makes 2 cups glaze
Chocolate Choices:
Felchlin Cru Sauvage, Valrhona Manjari, or Lindt Creation 70% Pure Chocolate Bar8 ounces dark chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 tablespoon light corn syrup
1 tablespoon Cognac
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
Melt all the ingredients together in a stainless steel bowl over a saucepan with simmering water or over very low heat in a very heavy pot. Blend until the mixture is smooth and shiny. Pour over the prepared cake while the glaze is still warm. The excess glaze can be frozen and reheated for later use.
Chocolate Bliss