CHOCOLATE GLAZE
This recipe is from Pierre Hermé. It is delicious! This glaze becomes thick enough to spread with an icing spatula after it cools a bit, but pours easily while still warm. This can be stored in the refrigerator and brought up to 94°F-104°F for later use. The extra chocolate sauce is great on ice cream!
Provided by Scarlett516
Categories Dessert
Time 20m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Start with the chocolate sauce.
- Put all ingredients into a heavy-bottomed sauce pan and bring to a boil, stirring constantly with a wooden spoon.
- Reduce heat to low and stir until sauce thickens enough to coat the back of a spoon (10-15 minutes).
- To make the glaze, bring the heavy cream to a boil in a small saucepan.
- Remove from heat and slowly add the chocolate, stirring with a wooden spoon.
- Continuing to stir gently, slowly add the butter piece by piece.
- Once the butter is incorporated, add the chocolate sauce. Stir to combine.
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