Rich Chocolate Glaze               

 tags (edit): Fine Cooking Magazine Easy @Vogel @Try Soon! Sauces Desserts  

 

This glaze should be thick but fluid when drizzled. It's best at room temperature; if it cools too far, warm it for a few seconds over low heat. Part of the recipe for "Chocolate Souffle Layer Cake", also in this collection.

Ingredients

1/4 cup Heavy Cream or Whipping Cream
1/4 cup Light Corn Syrup
4 ounces Semisweet Chocolate Chopped
1 tablespoon Unsalted Butter
1 tablespoon Whiskey Optional
 

Instructions
 In a small saucepan, mix the cream with the corn syrup. Stir over medium heat until the syrup dissolves, and then bring the mixture to a full boil. Remove from the heat, and add the chocolate all at once. Let stand for 2 minutes and then whisk until smooth. Whisk in the butter and then the alcohol. Keep at room temperature if using the same day; otherwise, cover and refrigerate for up to four days.




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Yields: 1 Servings
     Fine Cooking magazine, January 2002, page 90

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