Bittersweet Chocolate Glaze

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6 TBL {89 g}

heavy cream

6 TBL {123 g}

dark corn syrup

8 oz {227 g}

bittersweet chocolate, chopped

In a heavy saucepan over medium heat, combine the cream and corn syrup. Bring to a simmer, then reduce heat to low. Add the chocolate and whisk until melted and smooth, about 1 minute.

Remove from the heat and let stand until lukewarm, about 10 minutes. The glaze should be thick but still pourable.

For raspberry flavour: Increase the cream to 1/2 cup and use 6 TBS seedless raspberry jam in place of corn syrup.

Makes about 1 1/3 cup {338 g}

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