New This Month

Chocolate Glaze

Use this to make our Chocolate Roulade.

  • Yield: Makes about 3/4 cup

Photography: Ellie Roulade

Source: Martha Stewart Living, January 2005


  • 3 ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, softened


  1. Put chocolate in a bowl. Heat cream in a small saucepan over medium heat until starting to simmer. Pour over chocolate; let stand 2 minutes. Add butter; stir until mixture is smooth. Use immediately.

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