Chocolate Glaze

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!

• Ready In: 20 mins
• Yields: 1 cup

Ingredients

• For the glaze

• 0.333 (80 1/8g)  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

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.