This deep, dark chocolate glaze is the finishing touch for the Chocolate-Peanut Butter Cheesecake.
- Total Time:
- Yield: Makes 1/2 cup plus 2 tablespoons
Photography: chris court
Source: Martha Stewart Living, February 2013
- 4 ounces bittersweet chocolate (61 percent to 70 percent cacao), finely chopped (3/4 cup)
- 3 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon whole milk
- 2 teaspoons light corn syrup
Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.