Glace au Chocolat No. 1

Chocolate Glaze

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • pound butter
  • 1 tablespoon Cognac, or other liqueur
  • 2


  1. Bring butter, Cognac, water, syrup, coffee, and salt to a boil. Remove from heat. Add chocolate, cover saucepan, and let stand 5 minutes.
  2. Once chocolate has softened, stir-cool until glaze thickens to the proper consistency, which is about like whipping cream but a little thicker. You may set the pan in cool water to hasten the cooling. If it gets too hard, r