Glazing chocolate cake
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

1/2 cup plus 2 tablespoons heavy…

CIA FOODIES


Chocolate Glaze

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

  • 1/2 cup plus 2 tablespoons heavy cream
  • 1 tablespoon corn syrup
  • 8 oz semisweet or bittersweet chocolate, finely chopped

Directions

  1. 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.
  2. 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.

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