To create pretty, slow drips down the side of a cake, let the glaze cool slightly so it thickens a bit. This glaze is shown on Chocolate Beet Cake, but would complement any cake.
- Total Time:
- Yield: Makes 1 cup
Photography: Marcus Nilsson
Source: Martha Stewart Living, November 2011
- 1/2 cup heavy cream
- 3/4 teaspoon light corn syrup
- 3 ounces bittersweet chocolate, chopped
Bring heavy cream and corn syrup to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, and let stand for 1 minute. Stir until chocolate melts and mixture is shiny and smooth. Let cool slightly, about 10 minutes. Use immediately.