Use this for a glossy finish on the Chocolate Hazelnut Cake with Praline Chocolate Crunch and for assembling the Milk Chocolate and Salted Caramel Gâteau Saint-Honoré . It's also great drizzled over ice cream.
Recipe information
Yield
Makes 2 1/2 cups
Ingredients
9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
4 1/2 tablespoons unsalted butter, room temperature, cut into small pieces
1 1/4 cup heavy cream
1 1/2 tablespoons corn syrup
Preparation
Combine chocolate and butter in a medium bowl. Bring cream and corn syrup to a boil in a small saucepan over medium heat, stirring often. Pour over chocolate; let stand 1 minute, then stir until melted and smooth. Let cool to room temperature, about 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before using.
