chocolate glaze
This rich and smooth chocolate glaze is perfect for drizzling over cakes, cupcakes, and pastries. It hardens slightly upon cooling, creating a beautiful finish that enhances the appearance and flavor of your dessert.
Equipment
- 1 small saucepan
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 heat-resistant spatula
- 1 cool surface or baking sheet
Ingredients
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
- Once the cream is hot, remove it from the heat and add the chopped chocolate. Allow it to sit for 2 minutes to melt the chocolate.
- After 2 minutes, whisk the chocolate and cream together until smooth and fully combined.
- Add the unsalted butter and vanilla extract to the mixture. Whisk until the butter is melted and the glaze is shiny and smooth.
- Let the glaze cool slightly, about 5 minutes, before drizzling it over your desired dessert.
- To store, keep the glaze in the refrigerator for up to a week and reheat gently when needed.
Notes
This glaze can be stored in the refrigerator for up to a week. Reheat gently in the microwave or on the stovetop before using.
For a thinner glaze, add a bit more cream. For a thicker glaze, reduce the amount of cream used.
Feel free to use milk chocolate or dark chocolate for different flavor profiles.