|heavy cream, cold|
|Chocolate Lacquer Glaze|
Into a mixing bowl, pour the cream and refrigerate for at least 15 minutes. (Chill the handheld mixer’s beaters alongside the bowl.)
If the chocolate lacquer glaze is no longer fluid, place it in a custard cup and set it in a bowl filled with a little hot water. Gently stir the glaze until it becomes fluid, then let it cool until no longer warm to the touch.
Starting at low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until beater marks begin to show distinctly. Add the glaze and beat just until stiff peaks form when the beater is raised slowly.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.