+
5 (2)

Category: Desserts

Chocolate glaze

Chocolate glaze
Bob Chamberlin / Los Angeles Times

Pate a choux is the stuff of magic in the kitchen. Pipe a soft, sticky dough onto a baking sheet and slide it into a hot oven. In mere minutes the dough puffs up -- practically exploding to double, even ... Read more

Total time: 15 minutes | Makes about 2 1/2 cups glaze
  • 1 pound bittersweet or semisweet chocolate (chips or finely diced)
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup heavy cream
  • 1/2 cup water
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons corn syrup
  • Pinch salt

Step 1Place the chocolate in a large bowl.

Step 2In a medium saucepan, combine the butter, cream, water, vanilla, corn syrup and salt. Bring to a good simmer over high heat. Remove from heat.

Step 3Pour the cream mixture over the chocolate and gently stir to combine, melting the chocolate and forming a glaze.

Step 4The glaze will thicken as it cools. The glaze will keep for up to 1 week, covered and refrigerated. Rewarm slightly to thin.

Each tablespoon
81 calories; 1 gram protein; 7 grams carbohydrates; 1 gram fiber; 7 grams fat; 4 grams saturated fat; 7 mg cholesterol; 4 grams sugar; 5 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Atole de fresas al rescoldo (maize and charred strawberry drink)
Chocolate raspberry linzer cookies
Panforte with candied quince
Berry Pavlova with vanilla whipped cream and pistachios