Glace au Chocolat de Nancy

Chocolate Glaze

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • pound butter
  • 1 tablespoon Kirsch
  • 1 tablespoon<


  1. Bring butter, liquids, syrup, instant espresso, and salt to a boil. Add chocolate, cover, and remove from heat. Let stand about 5 minutes, or until chocolate is soft. Stir, until cool and thickened. Set into cold water to hasten process. If it gets too firm, reheat and cool again.
  2. Put cake on wire cake rack, set on a cooky sheet, and pour all the frosting on