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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!
For the glaze
- 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
For the chocolate sauce
- 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
- Start with the chocolate sauce.
- Put all ingredients into a heavy-bottomed sauce pan and bring to a boil, stirring constantly with a wooden spoon.
- Reduce heat to low and stir until sauce thickens enough to coat the back of a spoon (10-15 minutes).
- To make the glaze, bring the heavy cream to a boil in a small saucepan.
- Remove from heat and slowly add the chocolate, stirring with a wooden spoon.
- Continuing to stir gently, slowly add the butter piece by piece.
- Once the butter is incorporated, add the chocolate sauce. Stir to combine.