Makes about 1 1/2 cups, or enough to glaze a 9-inch cake
This chocolate glaze stays shiny but soft and is a perfect topping for cream puffs or éclairs. Use it to glaze a cake or to drizzle into vanilla ice cream for a chocolate ripple effect.
Ingredients
Directions
- Combine the cream and corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and add the chocolate. Let the mixture rest for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
- The glaze may be used at this point, or it may be cooled to room temperature, poured into a clean, dry container, covered tightly, and refrigerated for up to 2 weeks. To reheat chilled chocolate glaze, warm it over very low heat or in the microwave until it is warm enough to flow easily.
