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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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This recipe is from Pierre Hermé. It is delicious! This glaze becomes thick enough to spread with an icing spatula after it cools a bit, but pours easily while still warm. This can be stored in the refrigerator and brought up to 94°F-104°F for later use. The extra chocolate sauce is great on ice cream! Ingredients:
0.333 (80 1/8 g) heavy cream |
3 1/2 ounces bittersweet chocolate, finely chopped |
4 teaspoons unsalted butter, cut into 4 pieces, at room temperature |
7 tablespoons chocolate syrup |
4 1/2 ounces bittersweet chocolate, finely chopped |
1 cup water |
1/2 cup creme fraiche or 1/2 cup heavy cream |
1/3 cup sugar |
Directions:
1. Start with the chocolate sauce.
2. Put all ingredients into a heavy-bottomed sauce pan and bring to a boil, stirring constantly with a wooden spoon.
3. Reduce heat to low and stir until sauce thickens enough to coat the back of a spoon (10-15 minutes).
4. To make the glaze, bring the heavy cream to a boil in a small saucepan.
5. Remove from heat and slowly add the chocolate, stirring with a wooden spoon.
6. Continuing to stir gently, slowly add the butter piece by piece.
7. Once the butter is incorporated, add the chocolate sauce. Stir to combine.
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