+
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
Carob molasses ice cream
Apple custard crumb pie
Panforte with candied quince
Sour-Cream Fudge