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Chocolate-Mint Glaze
Preparation info
- Yield:
4 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
1 pound 455 g 10 ounces 285
Method
- Melt the chocolate over hot water. Remove from the heat, add the butter, and stir until fully incorporated.
- Stir in the corn syrup and the liqueur. Cool until the glaze has a spreadable consistency, stirring occasionally (see Chef’s Tip).