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 oneāuse your best chocolate and butter!
Recipe information
Yield
makes 2 cups glaze
Ingredients
Chocolate Choices:
Felchlin Cru Sauvage, Valrhona Manjari, or Lindt Creation 70% Pure Chocolate Bar
8 ounces dark chocolate, chopped
3/4 cup (1Ā 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
Preparation
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.
