Chocolate Drizzle Glaze

Preparation info

  • Difficulty

    Easy

  • Makes A full

    ¾ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
bittersweet chocolate, 60% to 62% cacao, chopped . 4 ounces 113 grams
heavy cream, hot ½ cup minus ¾ teaspoon (115 ml) 4 ounces 113 grams

Method

In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the chocolate until almost completely melted.

Remove the chocolate from the heat source and stir until fully melted. Pour the cream on top of the chocolate and stir until smooth. The mixture should drop thickly from a spoon. If it is too thin, let it cool for a few minutes. Use it at once to pipe or drizzle over the cake. To pipe, pour the glaze into a disposable pastry bag or a quart-size reclosable freezer bag with a very small semicircle cut from the tip or one corner, and close it securely.