Glace au Chocolat de Nancy

Name: Glace au Chocolat de Nancy (Chocolate Glaze)
Cuisine: French
Ingredients: 1 teaspoon instant espresso coffee; 4 ounces German sweet chocolate; Dash salt; 3 tablespoons white corn syrup; Almond halves; ⅛ pound butter; 1 tablespoon Cognac; 1 tablespoon water; 1 tablespoon Kirsch

Chocolate Glaze

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

⅛ pound butter
1 tablespoon Kirsch
1 tablespoon<

Europe
France
Lorraine
Sauce
Vegetarian
Mediterranean
Gluten-free

Method

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.
Put cake on wire cake rack, set on a cooky sheet, and pour all the frosting on