A delicious chocolate glaze to accompany our chocolate and coffee opera cake. A delicious sweet treat, perfect to serve after your wedding cake has been served.
- Yield: Makes 1 cup
Source: Martha Stewart Weddings, Fall 2010
- 4 ounces bittersweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1 tablespoon corn syrup
Heat cream and corn syrup in a small saucepan over medium heat until just simmering. Pour over chocolate; let stand about 30 seconds, then stir to combine. Let cool until you can pour easily.