+
5 (4)

Sauces and Condiments

Chocolate glaze

Chocolate glaze
Lawrence K. Ho / Los Angeles Times

My favorite mornings growing up, I'd wake to the sounds of Mom busy in the kitchen, rolling out freshly risen dough as a pot of oil heated on the stove. I could soon tell by the aromas wafting through the ... Read more

Total time: 15 minutes | Makes about 2 1/2 cups glaze, enough to frost a batch of doughnuts
  • 1 pound bittersweet or semi-sweet 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
  • 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. This makes 2 1/2 cups glaze, which will keep for up to 1 week, covered and refrigerated. Rewarm slightly to thin.


HAVE YOU TRIED


Dry-brined turkey with sage and bay salt
Dry-brined turkey with sage and bay salt

Cucumber chile granita
Cucumber chile granita

Shrimp tostones
Shrimp tostones

Spaghetti and rabbit meatballs
Spaghetti and rabbit meatballs

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Cardoons With Sicilian Olive Vinaigrette
Smoked salmon onigiri filling
Roasted tomato confit with bacon fat
Yemenite Charoset