Chocolate Glaze for Gianduja Roulade
This glaze is the crowning touch on our Gianduja Roulade.
- Yield: Makes 2 cups
Source: Martha Stewart Living, December/January 1998/1999
- 12 ounces semisweet chocolate, finely chopped
- 1/4 cup honey
- 1 cup heavy cream
Place chocolate in a heat-proof bowl. Place honey and heavy cream in a saucepan; stir to combine. Bring cream mixture to a boil over medium-high heat. Pour over chocolate, and let sit 2 minutes. Whisk until smooth. Cover with plastic; store at room temperature until ready to use.