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Bittersweet Chocolate Glaze


6 Tablespoons heavy (double) cream
6 Tablespoons dark corn syrup
8 ounces bittersweet chocolate, chopped

Yield: 1-1/3 cups

This simple glaze is used on many French cakes when a thin, shiny coating is desired. If you like, whisk in 1 Tablespoon Cognac or rum once the chocolate melts.

In a medium, heavy saucepan over medium heat, combine the cream and the corn syrup. Bring to a simmer, then reduce the 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 flavor: Increase the cream to 1/2 cup and use 6 Tablespoons seedless raspberry jam in place of the corn syrup.

For topping cheesecake: Omit the corn syrup and increase the cream to 3/4 cup.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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