3 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
1/2 teaspoon vanilla extract
Place the chocolate in the bowl of a food processor and process just until finely ground.
In a small saucepan, bring the cream just to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
Makes 2/3 cup.
From The Cake Book by Tish Boyle
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