July 28, 2012
Total time: 15 minutes
Servings: Makes about 2½ cups glaze
1 pound bittersweet or semisweet chocolate (chips or finely diced)
1/4 cup (½ stick) butter
1/2 cup heavy cream
1/2 cup water
3/4 teaspoon vanilla extract
2 tablespoons corn syrup
1. Place the chocolate in a large bowl.
2. In a medium saucepan, combine the butter, cream, water, vanilla, corn syrup and salt. Bring to a good simmer over high heat. Remove from heat.
3. Pour the cream mixture over the chocolate and gently stir to combine, melting the chocolate and forming a glaze.
4. The 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.
Copyright © 2013, Los Angeles Times