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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Use this for a glossy finish on the Chocolate Hazelnut Cake with Praline Chocolate Crunch and for assembling the Milk Chocolate and Salted Caramel Gà‚teau Saint-HonorĂ© . It's also great drizzled over ice cream. Ingredients:
9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped |
4 1/2 tablespoons unsalted butter, room temperature, cut into small pieces |
1 1/4 cup heavy cream |
1 1/2 tablespoons corn syrup |
Directions:
1. Combine chocolate and butter in a medium bowl. Bring cream and corn syrup to a boil in a small saucepan over medium heat, stirring often. Pour over chocolate; let stand 1 minute, then stir until melted and smooth. Let cool to room temperature, about 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before using.
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