Use this glaze in our Chestnut Cake with Chocolate-Armagnac Glaze recipe.
Martha Stewart Living, December 2007
Yield Makes about 1 1/2 cups
- 3/4 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 4 tablespoons unsalted butter, room temperature
- 1 tablespoon Armagnac
- Bring cream to a boil in a small saucepan. Pour over chocolate in a medium bowl, and let stand for 5 minutes. Stir until smooth. Add butter and Armagnac, and stir until smooth. Use immediately.
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