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Martha Stewart Weddings

Chocolate Glaze

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    Top our Mocha Cupcakes with this glaze.
    Martha Stewart Weddings, Summer 2009
    • Yield Makes 2 cups
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    Ingredients

    • 8 ounces bittersweet chocolate (preferably Valrhona 61 percent), chopped
    • 1 1/4 cups heavy cream
    • 2 tablespoons corn syrup

    Directions

    1. Place chocolate in a medium bowl. In a medium pan over medium heat, stir cream and corn syrup until just beginning to boil. Pour over chocolate; let stand a few minutes, then mix until smooth. Let cool slightly; use immediately. If glaze becomes too thick to use, heat over pan of simmering water, stirring constantly.

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