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Chocolate-Butter Glaze
- Makes
1 cup
- Difficulty
Easy
By Flo Braker
Published 1984
When this glaze is liquid and at about body temperature, it can be poured or spread over a cake. When it cools close to room temperature, it has enough body to be piped in a design on the cake.
Ingredients
4 ounces 2 ounces 3
Method
Chop the chocolates into matchstick-size pieces with a chef’s knife on a dry cutting board. Place first the butter, then the chocolate pieces in the top portion of a
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